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)

poultry

gluten-free

roasted

for guests

main course

juicy

Hungarian

autumn

Hot

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

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

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