Ingredients:
- 0.5 kg of pan-fried duck liver
- 1 nice ripe pear
- 1 medium head of red onion or shallot
- 1 tablespoon of sugar
- 10 dkg butter
- 1 dl cognac
- 1 clove garlic
Wash the liver several times and remove the veins. Cut into small pieces. Peel the pears and cut into small cubes.
Heat a pan, add the sugar and immediately add the chopped onion. Over a low heat, caramelise the sugar and sauté the onions until they are translucent.
Pour the chopped liver and pear cubes into the onion mixture until the moisture from the liver has disappeared from the pan.
To enhance the flavour, add 1dl of good quality cognac or other sweetened wine spirit to the mixture and add the chopped cold butter at this time.
Just a little seasoning: as the cognac alone is already intense enough, add freshly ground pepper and crushed garlic until the end of the cooking.
Total cooking time is about 25 minutes.
The finished liver ragout is cooled and minced to a fine texture with a chopper. Salt to taste while chopping. Pour the cream into a jar and refrigerate until ready to eat.
Homemade liver paste be kept in the fridge for up to 1 week.
Healthy&Tasty HT2003 non-stick pan and Domo DO9144M chopping set were used to prepare this dish.
