Roasted Duck Liver on Apple and Red Onion Bed

Name: Roasted Duck Liver on Apple and Red Onion Bed
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 450 g Fattened duck liver; 2 medium Red onions; 2 medium Tart apples (e.g., Granny Smith); 2 tbsp Duck fat (or olive oil); null to taste Salt; null to taste Freshly ground black pepper; 1 tsp Dried marjoram; 1 tsp Granulated sugar (optional); 1 tbsp Balsamic vinegar (optional)

Difficulty

medium

Time

50m

Price Category

expensive

Calories

High

This rich and flavorful dish is a perfect choice if you're craving something special. The crispy roasted duck liver with its tender interior harmonizes fantastically with the sweet and sour apple and red onion bed. A true culinary experience that is guaranteed to enchant your taste buds. Prepare it for a festive occasion or an intimate dinner, and enjoy one of the finest dishes of Hungarian cuisine.

ingredients

2 Servings

450 g Fattened duck liver2 medium Red onions2 medium Tart apples (e.g., Granny Smith)2 tbsp Duck fat (or olive oil)0 to taste Salt0 to taste Freshly ground black pepper1 tsp Dried marjoram1 tsp Granulated sugar (optional)1 tbsp Balsamic vinegar (optional)

Steps

Preparation

Peel the red onions and slice them into thin half-rings. Peel, core, and slice the apples into approximately 0.5 cm thick pieces. Gently wash the duck liver, pat it dry, then cut it into slices about 2-3 cm thick. Season both sides with salt, pepper, and marjoram.

Apple-Onion Bed

Heat the duck fat in a pan over medium heat. Add the red onions and sauté until translucent, about 5-7 minutes. Then add the apple slices, optional sugar, and balsamic vinegar, and cook for another 8-10 minutes until the apples soften slightly but still hold their shape. Remove from the pan and set aside.

Cooking Duck Liver

In the same pan, add a little more fat if needed. Heat it over high heat, then place the seasoned duck liver slices in. Sear each side for 2-3 minutes until a beautiful golden-brown crust forms, but the inside remains tender. It's important not to overcook it, as it will dry out and become tough.

Serving

Serve immediately: place a portion of the apple and red onion bed on a plate, then top with the freshly cooked duck liver slices. Serve with fresh bread or mashed potatoes.

Extra Tips

► It's worth letting the duck liver rest at room temperature for at least 30 minutes before cooking, so it cooks more evenly.

► Don't overcook the liver! It's best when the center is still slightly pink and creamy.

► Sprinkle with fresh parsley or chives before serving for an even fresher taste and a nicer presentation.

Nutrition

	Per 100g	Per Serving 250g
Calories	350 kcal	875 kcal
Protein	15g	37.5g
Fat	30g	75g
Carbohydrate	8g	20g
Fiber	1g	2.5g
Sugar	5g	12.5g