My favorite food

Ingredients for 7 servings:

• 1,200 g duck liver(s) (foie gras), raw
• 3 tbsp Madeira or sherry, light
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

is only “half cooked” so still pink

First, I carefully opened the liver and now try to remove the veins. To do this, pull very gently, perhaps helping a little with a knife and cutting the liver open a little, but don’t chop it up. The liver should be placed in the jars in whole pieces, not in small shreds. Only the main veins need to be removed; you shouldn’t be too fussy and work quickly, as the liver melts very quickly in your hands. Now I put pieces, about 160 grams, into a screw-top jar, pressing them in as far as possible so that there are as few air pockets as possible. I need 7 screw-top jars for this amount. Add a pinch of salt and pepper and a small swig of Madeira. Some people also use Armagnac or sherry. Really just a little, about 1/2 teaspoon per jar. Close the jar with the screw lid; it shouldn’t be completely full, no more than 4/5 full. Now the liver is boiled down. Since I don’t have a preserving pan, I use a large pot. I place a tea towel on the bottom of the pot and position the jars so they’re not touching. Then I add cold water, so the jars should be about two-thirds submerged. Apart from that, you can preserve anything using this method. Since the liver should only be half-cooked (mi cuit), it’s only simmered for a very short time, or rather, just sterilized. I wait until the water in the pot starts to boil properly, and then I measure exactly 11 minutes. Then I take the jars out of the pot—careful, they’re very hot. That’s it, done! Now let them cool down, and then put them in a cold room. They’re not fully preserved, so they won’t keep forever, but they’ll last a month in a cold cellar. To serve, I refrigerate the jar for a few hours. Then open it, run a knife warmed in hot water along the inside rim, and turn it out. Trim a little of the fat from the rim, but don’t do it meticulously and don’t destroy the block. Then cut into slices, about 1/2 cm thick. Everyone gets a slice with either a bit of salad, onion jam, and toast, or muesli bread and raspberry sauce. Sprinkle a bit of coarse salt and freshly ground pepper over the liver slice. A peppery plum chutney also goes well. Or as a salad paired with finely sliced ​​dried duck breast. Serve with a raspberry vinegar dressing. To drink, a sweet white wine, a Sauternes, for example.