Provencal Duck Liver

Last Updated on July 26, 2024

Liver roasted on a peacock along with other ingredients, served in baguettes baked in the oven under the grill.

Ingredients:

400 g of duck, rabbit or other liver 3 tablespoons of balsamic 3 tablespoons of anti-pressure 1 cup of finely chopped bell peppers 2 pcs garlic cloves 1 pk red onion several drops of worcester provençal spices Szechuan pepper a little tabasco baguettes oil salt

Procedure:

1. Heat the oil and put in the chopped liver, fry 2. Add the sliced garlic and then the mixture of chopped colored peppers and onions, fry everything and drizzle with worcestershire
3. After a while, add balsamic vinegar, mix and season
4. Prepare baking baguettes, cut off the top
5. Either squeeze the inside or hollow out a little, then fill with liver mixture 6. Bake in the oven for a while, preferably under the grill.

Note:

Recipe from the page.