Duck Liver with Berry Sauce
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Duck liver with berry sauce
Ingredients
- Veal Liver - 9.2 oz
- Narshehab sauce - 2 fl oz
- Raspberry leaves - 0.7 oz
- Fresh basil leaves - to taste
- Cognac - 1 fl oz
- Butter - 1.8 oz
- Vegetable Oil - 0 fl oz
- Lime - 1 piece
- Lingonberry - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Pour the cognac, narsharab, and lingonberries into a saucepan and place it over medium heat.
Step 3
Add lime zest and a bit of juice, and simmer for 8–9 minutes until the sauce thickens.
Step 4
Trim the white veins from the liver.
Step 5
In a pan, heat the vegetable oil and butter.
Step 6
Place the liver in the pan and quickly sauté it for 3 minutes. It's better to do this in batches so that the liver is seared rather than boiled.
Step 7
Combine all the sautéed liver in the skillet, turn on the heat, season with salt and pepper, and let it cook for 2 minutes to finish cooking the liver.
Step 8
Place the liver on a plate and drizzle with berry sauce.
Step 9
Slice the basil leaves into thin strips.
Step 10
Serve the liver garnished with fresh raspberries and basil leaves.
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