Liba

Liba (“LEE-BA”) – “officially” házilúd – is Hungarian for goose. The Hungarian breed of domesticated goose is called the magyar lúd. Liba is eaten year-round but is especially popular on November 11, a feast day called Márton-nap (St. Martin’s Day) where gastronomic events centered around goose and wine are held in every Hungarian town.

Meanwhile, Hungary is one of the world’s largest producers (and, on a per-capital basis, consumers) of libamáj, or goose liver, which is seen on menus and in markets throughout the country. Meanwhile, goose fat is widely used, both in the form of rendered zsír for cooking, and as tepertő (cracklings).

The above picture of a serving of a crispy goose leg with the classic sides of potatoes and red cabbage is from this January, 2007 review of Budapest’s Remiz restaurant.