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Sliced Duck liver with grapes
For 3 to 4 persons,
Preparation: 20 min,
Cooking: 2 min.
Ingrédients : 1 raw Castaing duck liver about 650g (or our frozen raw slices of duck liver), 2 nice bunches of Muscat grapes, 10 cl of grape juice, 5 cl of Xeres vinegar, salt and pepper .
- Salt and pepper the duck liver on each face. Cook at high temperature 2 min on each face.
- Empty the fat from the pan and deglaze with grape juice and vinegar. Stir and let it reduce by half.
- Wash the grape and pick off the seeds. Put these grapes into the pan and cook for 4 min.
- Place the liver in the juice and cook for 2 min.
- Serve hot with toasted gingerbread slices.
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