This recipe comes to us courtesy of chef Gábor Kovács from the Corso restuarant in the Hungarian city of Pécs.
The shoulder of goat should be prepared the night before. Season the meat with salt, pepper, thyme and rosemary and then tie together. It is later braised in the duck fat at 90° Celsius for 12 hours. For the filling, first halve and scoop out the bell peppers. Blend the chicken liver, bread roll, egg, parsley, onions and garlic and fill the halved peppers using an icing bag. Cook the peppers at 180° Celsius for 15 minutes and serve with the goat."Jó étvágyat!", as they say in Hungary.