Summary

Ingredients

• 500 g poultry liver
• 2 onions)
• 200 ml port wine
• 200 ml cream
• 1 teaspoon peppercorns, green
• 0.5 ½ bunch parsley
• Pepper, black, coarsely ground
• salt
• 2 pear (s), preserved
• Cranberries

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Instructions

1. Free the poultry liver from tendons and veins. Cut into pieces a good centimeter in size. Cut the onions into fine strips. Halve the pears and cut into fans. Wash the parsley, pluck the leaves and chop finely.
2. Fry the onions in a large pan with butter, add the chicken liver and fry well. Season with pepper and salt. Deglaze with the port wine and reduce to at least halfway.
3. Add the green pepper and the cream. Let it simmer again until a creamy sauce is formed. Season again to taste and sprinkle with the parsley. Arrange on a warm plate. Place the pear fan and a teaspoon of cranberries on the edge of the plate as a garnish.