Scallop of fattened duck liver and Reinette apples
For 4 to 5 people:
1 fattened duck liver of a good consistency weighing about 450g
5 to 6 reinette apples
1 shot glass of raspberry vinegar
- Peel and core the apples. Slice them into 1cm-thick rounds.
- Sauté the sliced apples using a bit of duck fat. Add salt and reserve to keep warm.
- Slice the duck liver in their width to form scallops about 1cm thick. Flour them lightly and place them in a hot non-stick pan. Cook them for 1 minute on each side, add salt and pepper.
- Arrange the apples on a serving plate and place the duck liver in the middle.
- Put the pan back on low heat and heat the raspberry vinegar, scraping the pan to bring out the juices. Pour this sauce over the arrangement of apples and duck liver and serve immediately.
A good idea: Accompany this with a Monbazillac or a sweet Bergerac
(to be consumed with moderation)