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Roasted
Duck Liver with Porcini Chestnuts and Shallots in a Sauce of Vermouth
(Fegato D'Anatra Al Forno Con Castagne E Porcini
In Salsa Di Vermouth)
Adapted
from
Robert Donna by
StarChefs
Yield:
serves 6
Ingredients:
For
the liver:
-
1
lb. of duck liver
-
5
thyme stalks
-
2
rosemary stalks
-
12
shallots peeled
-
2
garlic cloves
-
4
cups of peanut oil
-
26
chestnuts
-
3
oz. of butter
-
1/4
cup of chicken concourse
-
1
thyme stalk
-
4
black peppercorns
-
1
1/2 cup of vermouth
-
1/4
cup of cream
To Prepare:
To prepare the chestnuts, place an incision on them side ways
with a small knife. Place the oil in a medium size sauce pan
and bring it to the frying point. Place the chestnuts in the
oil and cook for five minutes. Drain and place on a towel for
four minutes, until you can start to peel them completely of
the skin. Peel, and in a cast iron pot, place the butter and
saute the chestnuts until they attain a nice golden color. Remove
the chestnuts from the pot and set them aside. Sauté
the liver with the herbs, and it has attained a nice color,
add the rest of the ingredients, the chestnuts, and the vermouth.
Cover and cook for 15 minutes in a 350 degree oven. Remove the
liver, and add cream to the pot.
To
Serve:
Let the sauce simmer for 2 minutes after cream has been added,
and serve.
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