DUCK LIVER WITH GRAPE SAUCE

PREPARATION 20MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 1 teaspoon gelatine powder

• 2 dl white wine 

• 1 teaspoon honey

• 1 bunch of black grapes

• 1 dessert spoon of Vaqueiro Liquid

• 2 fresh duck livers 

• fleur de sel


PREPARATION METHOD

Soak the gelatine in a little cold water. 

Pour the wine and honey into a saucepan and bring to the boil over a high heat for 15 to 20 minutes to reduce. Meanwhile, remove the skin and pips from about 16 grapes. 

Add the gelatine to the wine, mix to dissolve and add the peeled grapes. Boil for another 2 minutes. Remove from the heat. Add the Vaqueiro Líquida and stir until blended. 

Cut the duck liver in half, lengthways, so that you have two slices about 1 finger high. Heat a large frying pan, preferably non-stick. When it's hot, place two of the liver slices in it and let them sauté for 1 minute on each side. Warning: don't exceed these cooking times by too much as there is a risk that the liver will be overcooked. Carefully remove the liver slices to the serving plates, discard the fat they have released and season with fleur de sel. Repeat for the remaining slices. 

Distribute the sauce over the serving plates and garnish with the remaining washed grapes, cut in half and cleaned of pips.


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