Glazed duck liver with a salad of raw beetroot and apple

Ingredients ()

200g fresh beetroot
1 midsize apple
juice of 1/2 lemon
2 tbsp. salad oil
200g Apple Jelly Extra
500g duck liver
100ml apple juice
dark balsamic vinegar
salt, pepper



1. Wash and peel beetroot and grate. Add lemon juice. Clean, peel, and grate apple and add to beetroot. Heat up 100g Apple Jelly Extra until liquid and add to salad. Season with a little bit of oil, salt, and pepper.


2. Wash duck liver and take off fat and tendons. Sear briefly in hot fat on both sides in a pan. Take out, put on a plate and pour fat out of the pan. Add the rest of the apple jelly and the apple juice to pan and stir until jelly dissolves and it forms a homogenous sauce. Season with balsamic, salt, and pepper. Season the duck liver with salt and pepper, too. Add to the sauce for ca. œ minute. Serve with uncooked beetroot-apple-salad.


Preparation time: ca. 20 minutes




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