“Use the leftover duck entrails from St. Martin’s Day feast in this tasty recipe.”
Ingredients:
500g duck liver
1 onion
3 garlic cloves
bunch of parsley
pinch of nutmeg
olive oil
100ml homemade tomato sauce
200ml good red wine (e.g. Cabernet Sauvignon)
salt
freshly ground pepper
500g duck liver
1 onion
3 garlic cloves
bunch of parsley
pinch of nutmeg
olive oil
100ml homemade tomato sauce
200ml good red wine (e.g. Cabernet Sauvignon)
salt
freshly ground pepper
Method:
- Sauté the finely chopped onion in splash of olive oil. Just don’t burn it, rather sauté it on lower heat a bit longer.
- Add roughly sliced liver.
- Add chopped parsley and garlic, season with salt, pepper. Then stir and quickly sauté everything.
- When the liver change colour, add tomato sauce and pour over with red wine.
- Add a pinch of nutmeg and cook covered for a few minutes.
- If you sauté and cook the liver too long, they will turn out chewy and hard.
- Serve them with fresh pumpkin fettuccine.