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DUCK LIVER BROWNED IN HAZELNUT OIL WITH SETTEMBRINE PLUMS
Preparation time:
20 min.
Quantity for:
4 servings
Ingredients:
4 pces x 70 g. duck liver
40 g SABO hazelnut oil
8 settembrine plums
50 g unrefined sugar
2 dl Merlot red wine
½ cinnamon stick
1 aniseed star
1 bay leaf
½ vanilla stick
salt and pepper
Suggested wine:
Gewürtztraminer of Alto Adige
Preparation:
Wash, halve and remove the stones from the plums. Prepare a syrup with the wine, sugar and spices.
Cooking instructions:
Immerse the plum halves in the boiling syrup, leave to cook slowly for 3 minutes, then remove from the heat and keep warm. Reduce the remaining sauce to a dense syrup, and finally thicken with half the SABO hazelnut oil. Season the liver pieces in salt and pepper, and fry in a non-stick pan one minute each side. Add the other half of the oil and, with the aid of a spoon, stir continuously until the liver takes on a soft consistency. Serve with two plums placed in the centre of the dish. After drying the liver briefly on kitchen paper, sprinkle the emulsified residue of the cooked plums.
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