Big liver with scallion
Instructions
Separate the leaves of Belgian Endive heads, wash them carefully and let them drain and dry.
Wash liver, dry, cut into eight slices weighing approximately 30 g each and put them in a cool place.
Peel the shallots, cut into thin slices and fry them in a pan with hot butter, for a few minutes over medium heat.
Add the thyme, red wine and port, reduce them, then pour into the bottom saucepan and cook the shallots to moderate heat until they are tender and well their cooking you will be reduced by half.
At this point, add the dressing with salt and pepper and remove from heat.
Cut the sliced liver, eliminated any blood vessels, then sprinkle with salt and pepper and Brown in a frying pan hot, already without adding any seasonings.
Let it cook on both sides to moderate heat, then remove from heat.
Be careful to keep the slices very soft in the middle.
The term distributed into four individual shallots dishes, Belgian Endive leaves and liver slices, then sprinkle them with a few tablespoons of their cooking and serve.
Ingredients and dosing for 4 persons
- 240 g of or duck liver fattening goose
- Salt
- Pepper
- For the contour:
- 180 g of shallots
- 5 g of butter
- 1 sprig of thyme
- 25 cl of red wine
- 6 cl of red port wine (red wine)
- 12 cl of dark fund poultry (see recipe)
- Salt
- White pepper
- 2 heads of belgian salad (endive)