Duck Liver with Red Wine Plums

For the duck liver with red wine plums, cut the liver into nut-sized pieces and fry in hot butter. Season with salt and pepper, lift out and keep warm. Sauté the onions in the remaining drippings, dust lightly with flour, deglaze with Calvados and flambé (de-flame).

Then pour in beef broth and boil well. Stir in cream and crème fraîche. Now add the liver and the dried plums cooked in wine and toss everything. Sprinkle with freshly chopped tarragon and season again. Top the duck liver with the crispy fried bacon slices.

For the duck liver with red wine plums, boil the red wine plums, red wine with sugar and cloves. Add the dried plums, bring to the boil and leave to infuse for some time.

Preparation Tip:

Polish tartlets (see recipe) as a garnish.

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