Ingredients
- 300 Gr La Ferme Jacques Duck Liver
- 5 Cl Red wine vinegar
- 1 kg Plum
- 10 Cl Honey
- 30 Gr Butter
- 5 Cl Plum Juice
- 1 Gr Cinamon
- Salt, Pepper, nutmeg and Cloves
Servings: people
Recipe Notes
Cut the Cold Duck Liver in 8 pieces. Heat the skillet, place the duck liver 3 minutes on each side. Once done, Put the Duck Liver in a plate, and add to the skillet wine vinegar. Add the plum cut in two, with the butter and the honey . We should wait until they got the gold color, than we add the cinnamon, cloves, salt , pepper and nutmeg. We keep them on fire for 10 minutes. Finally, we add some wine vinegar.