A simple recipe for a perfect dinner. The captivating taste of duck liver will perfectly complement a simple salad and potatoes.
Ingredients
- Duck liver, 1 piece
- White onions, 4 pieces
- Garlic, 1 head
- Olive oil, 4 tablespoons
- Rye flour, 3 tablespoons
- Water, 250 ml
- Salt to taste, 1 tablespoon
- Kiwi, 3 pieces
Preparation
First, soak the liver whole in cold water for about 10 hours, changing the water 2-3 times (depending on the color), then cut into pieces, rinse again, and soak in cold milk for tenderness for another 12 hours.
Once the liver is soaked, proceed with the preparation.
First, sear the liver in olive oil over medium heat for literally a minute on each side. Then transfer it to a pot, add the onions cut into wedges, cloves of garlic halved (lengthwise), pour in the olive oil from frying and add a cup of water – simmer for about 15 minutes over low heat.
After 15 minutes, stir and simmer for another 10 minutes, stirring again until 3 minutes are left.
Finally, add a tablespoon of salt to taste and 3 large tablespoons of rye flour to thicken the dark sauce!
Turn off the heat and let it sit for another 10 minutes.
