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Ingredientes
- 1 lb Fresh duck livers cleaned of any green bile and gristle
- 1 Tbsp. Canola oil
- 4 x Shallots finely diced
- 3 Tbsp. Honey
- 3 Tbsp. Sherry vinegar
- 1/4 c. Port wine
- 1/2 c. Veal stock or possibly demi glace Salt to taste Freshly-grnd black pepper to taste
- 6 x Fresh figs - (to 8) Fresh brioche loaf sliced and toasted
Direcciones
- Heat the canola oil in a saute/fry pan over medium heat. Season the duck livers with salt and pepper and add in the livers to the warm oil. Saute/fry over medium high heat to brown the liver well before adding the shallots to the pan. Saute/fry the shallots till translucent/soft. Add in the honey to the pan, allowing it to heat and begin to bubble. Add in the vinegar carefully so which the warm honey does not splash. Add in the port and cook for 2 min before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 min while the sauce simmers.
- Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.
- This recipe yields 4 to 6 appetizer size portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 81 | 26% |
| Total Fat 9.05g | 11% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 584mg | 195% |
| Sodium 260mg | 11% |
| Potassium 475mg | 14% |
| Total Carbs 33.28g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 26.15g | 17% |
| Protein 22.23g | 36% |
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