La Ferme St Jacques Duck Liver with Plum

Servings

4 people

Prep Time

30 min

Cook Time

16 minutes

List of

Ingredients

La Ferme st. Jacques Duck Liver
300 gr
Red Wine Vinegar
5 cl
Plum
1 kg
Honey
10 cl
Butter
30 gr
Plum Juice
5 cl
Cinamom
1 gr
Salt, Pepper, Nutmeg & Cloves
-
Recipe

Notes

  • Cut the Cold Duck Liver in 8 pieces.Heat the skillet, place the duck liver 3 minutes on each side.
  • Once done, Put the Duck Liver in a plate, and add to the skillet wine vinegar.
  • Add the plum cut in two, with the butter and the honey .
  • We should wait until they got the gold color, than we add the cinnamon, cloves, salt , pepper and nutmeg.
  • We keep them on fire for 10 minutes.
  • Finally, we add some wine vinegar.