Duck Liver with Berry Sauce

Name: Duck Liver with Berry Sauce
Prep time: 15 min
Total time: 15 min
Cuisine: French
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

Main Dishes | French cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

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 10

Serve the liver garnished with fresh raspberries and basil leaves.

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.