duck liver mi-cuit au torchon Tagliatelles
Servings
4people
Cook Time
20min
Servings
4people
Cook Time
20min
Ingredients
Instructions
  1. Cook the pasta in salted boiling water. Cut the half cooked whole duck liver into 8 pieces, then cut the pieces into halfs. Reserve 6 of them to decorate the dish at the end.
  2. In a pan, mix the crème fraîche with the nutmeg, the duck liver pieces, the salt and the freshly grated black pepper, and simmer for 5 minutes.
  3. Add the pasta to the sauce and stir from time to time during 1 minute.
  4. Use then the 6 pieces of duck liver and the baies roses to decorate your dish.
Recipe Notes

Recipe by: Jihane Feghali