Duck Liver Sauce
by LJ Xi
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Try to remove the ribs, wash the duck liver and soak it with milk, cover it with plastic wrap and keep it in the refrigerator for more than 2 hours, prepare the onion, garlic clove, thyme, remove the branches of thyme and remove the leaves, leaving two branches for decoration
2. Turn the pot to low heat and melt 20 grams of butter. Turn to high heat, add onion and garlic and stir-fry until soft. Stir-fry the duck liver and add thyme leaves. Continue to stir-fry for half a minute. The duck liver looks five or six minutes ripe. Add brandy, salt, sugar and black pepper. Seasoning, see the wine quickly evaporate, turn off the heat, cover the pot and simmer the duck liver for 1 minute. Then put the duck liver and juice in the pot into a blender and beat them with cream, and then add the remaining 10 grams of butter to continue beating finely
3. After finishing, pour out the container, cover it with plastic wrap, and put it in the refrigerator. I refrigerated it for two hours and took it out and it was completely solidified. I took a bowl casually, it didn’t look very good 😅
Tips:1. It is better to replace onions with small red onions, authentic western-style duck liver sauce with nutmeg powder (I don’t like the taste so much, so I don’t put it), and the home version can be made according to your own preferences.
2. Duck liver is not suitable for fried old, otherwise the taste will not be good
