Duck Liver with Red Onion and Walnuts
Duck liver is a great choice for a festive meal. Following chef Marcel Ihnačák, you can prepare it as sautéed liver with red onion, balsamic vinegar and toasted walnuts. Serve it with toasted fresh bread and a simple rocket salad with olive oil and fresh mint.
Prep: 40 min
Servings: 4
Energy: 192 kcal per serving
Method
01.
Slice the onions into thin strips and fry them in a hot pan with oil until golden. Season with salt and pepper, add the whole garlic cloves and butter, pour in the balsamic vinegar and simmer briefly.
02.
Fry the walnuts in a hot pan without fat. Cut the liver into thicker slices, season with salt and pepper and fry in a hot pan with oil until golden.
03.
Cut the bread into slices and fry in a pan with oil until crisp. Add the lime juice, mint and olive oil to the rocket, season with salt and pepper.
04.
Serve the onions and sautéed duck liver on the toasted bread, pour over the pan juices, add the walnuts and rocket salad.
