1/2 lb duck liver
2 ea apples
2 ea mangoes
1 tbsp sugar
cognac to taste
5 tbsp sauce made of mango juice, vinegar, sugar and beef stockmeasures conversion [+]
Dice the apples and mangoes and fry them with sugar and butter. Add a splash of cognac according to your own preference. Lightly cover the duck liver in flour and fry separately.
To make the sauce, add some sugar to some vinegar and caramelize the mixture. Then add mango juice and beef stock and continue to cook on a low heat. Finally, add a little bit of butter. Simmer gently and stir until the mixture is consistent.
Serve the duck liver on top of the bed of fried apple and mango. Pour the sauce around the meal, not over it. Garnish with basil.
Olga Timokhina collectionRecipe category: Meat-Dishes > Poultry
, Meat-Dishes > Other