Duck liver with chicory
Recipe second for 4 people based on Duck - cooking method pan.
Preparation:
Preparation: Carefully wash the liver under running water, then cut it into pieces of uniform size. Heat the olive oil in a pan with the shallots and brown the pieces of liver over high heat for a few moments. Add the butter and parsley, reduce the heat to low and cook the liver for 3-4 minutes, stirring constantly. When finished, sprinkle with salt and freshly ground pepper. Separate the leaves of the two types of lettuce, wash them, dry them, finally remove the central, bitter stalk. Distribute them in four individual plates together with the still warm pieces of liver and sprinkle everything with the bean sprouts. Mix all the ingredients for the vinaigrette in a small bowl and dress the salad.
Ingredients:
Ingredients: 250 G Duck Liver - 1 Tablespoon Olive Oil - 1 Tablespoon Chopped Shallot - 20 G Butter - 2 Tablespoons Chopped Parsley - Salt - White Pepper - 1 Head Belgian Endive - 1 Head Red Chicory Salad - 4 Tablespoons Bean Sprouts - For the Vinaigrette: - 2 Tablespoons Apple Cider Vinegar - 1 Curry Pin - Salt - White Pepper - 4 Tablespoons Olive Oil
Chi è l'autore
Vini consigliati dal sommelier professionista
