John Myers
Ingredients for 4 servings:
- 75 g shallot(s)
- 3 sprigs rosemary
- 100 g butter
- 40 g flour
- 150 ml white wine
- 200 ml milk
- 800 ml chicken stock
- 75 ml balsamic vinegar
- 4 tbsp sugar
- ½ tsp black peppercorns, coarsely crushed
- 100 ml cream
- salt and pepper
- 6 pieces of liver(s) (duck livers)
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Sauté the shallots and rosemary needles in butter, add the flour, sauté briefly, and then pour in the wine. Stir in the milk and stock while stirring. Simmer gently over medium heat for 25 minutes. Reduce the balsamic vinegar and sugar until syrupy, then add the coarsely ground pepper. Melt the remaining butter and fry the seasoned liver pieces. Remove from the heat and toss in the vinegar caramel. Briefly purée the soup, strain through a sieve, and bring back to a boil. Stir in the stiffly whipped cream and season with salt and pepper. Serve with the fried liver.
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