Duck Liver with Berry Sauce

Ingredients

• Veal Liver 10 oz
• Narshehab sauce 0 fl oz
• Raspberry leaves 0 oz
• Fresh basil leaves to taste
• Cognac 0 fl oz
• Butter 0 oz
• Vegetable Oil 0 fl oz
• Lime 1 piece
• Lingonberry 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Pour the cognac, narsharab, and lingonberries into a saucepan and place it over medium heat.

Step 3

Add lime zest and a bit of juice, and simmer for 8–9 minutes until the sauce thickens.

Step 4

Trim the white veins from the liver.

Step 5

In a pan, heat the vegetable oil and butter.

Step 6

Place the liver in the pan and quickly sauté it for 3 minutes. It's better to do this in batches so that the liver is seared rather than boiled.

Step 7

Combine all the sautéed liver in the skillet, turn on the heat, season with salt and pepper, and let it cook for 2 minutes to finish cooking the liver.

Step 8

Place the liver on a plate and drizzle with berry sauce.

Step 9

Slice the basil leaves into thin strips.

Step 10

Serve the liver garnished with fresh raspberries and basil leaves.