Duck liver with berry sauce
2 servings
15 minutes
Duck liver with berry sauce is an exquisite dish of French cuisine that captivates with its refined taste. The tenderness of the liver harmoniously combines with the sweet and sour berry sauce made from lingonberries, narsharab, and cognac, creating a rich palette of aromas. Cognac adds noble notes while lime brings a subtle citrus freshness. This dish is perfect for special occasions and romantic dinners, highlighting the elegance of French gastronomy. The golden-brown liver soaked in spicy sauce becomes a true delicacy best paired with a glass of red wine. The dish can be garnished with fresh raspberries and basil leaves for added freshness and sophistication.
1
Prepare all the ingredients.
2
Pour cognac, narsharab, and lingonberries into a saucepan and place it over medium heat.
- Cognac (brandy): 50 ml
- Narsharab (pomegranate sauce): 70 ml
- Lingonberry: 100 g
3
Add lime zest and a little juice, simmer for 8-9 minutes until the sauce thickens.
- Lime: 1 piece
4
Cut off the white veins from the liver.
5
Heat vegetable and butter in a pan.
- Vegetable oil: 15 ml
- Butter: 50 g
6
Remove the liver and quickly fry for 3 minutes. It's better to do this in parts so that the liver fries rather than boils.
- Duck liver: 260 g
7
Combine all the fried liver in the pan, turn on the heat, season with salt and pepper, and leave for 2 minutes to cook through.
- Salt: to taste
- Ground black pepper: to taste
8
Place the liver on a plate and drizzle with berry sauce.
9
Cut the basil leaves into thin strips.
- Green basil: to taste
10
Serve the liver garnished with fresh raspberries and basil leaves.
- Raspberry: 20 g
- Green basil: to taste
