Duck liver with a raisin and caper sauce

Ingredients for 2 servings:

• 1 tbsp raisins
• 5 tbsp water, hot
• 300 g duck liver(s)
• Clarified butter for frying
• 1 tsp powdered sugar
• 2 tbsp sherry, dry
• 50 ml orange juice
• 1 tbsp capers
• 1 pinch of marjoram
• 30 g butter, cold
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

also possible with chicken liver or goose liver

Soak the raisins in the hot water for at least 2 hours. Clean the duck liver. Heat the clarified butter in a pan and fry the duck liver over gentle heat on all sides for 2-3 minutes until pink. Remove and set aside. Caramelize the powdered sugar in the frying fat and deglaze with the sherry. Reduce slightly. Top up with orange juice and the soaking water from the raisins. Reduce slightly as well. Add the capers, raisins, and marjoram, heat through, and melt the butter into the sauce. Season to taste with salt and pepper. If it’s still lacking in acidity, add more caper liquid. Add the liver to the sauce and heat through. Serve immediately. We served it with red cabbage and potato dumplings.