Rosemary Soup with Glazed Duck Liver
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g shallot (s)
- 3 sprigs rosemary
- 100 g butter
- 40 grams flour
- 150 ml white wine
- 200 ml milk
- 800 ml poultry stock
- 75 ml balsamic vinegar
- 4 tablespoon sugar
- 0.5 teaspoon ½ peppercorns, black, coarsely crushed
- 100 ml cream
- salt and pepper
- 6 piece (s) liver (s) (duck livers)
Print Recipe
Pin Recipe Instructions
- Sauté shallots and rosemary needles in butter, add flour, sauté briefly and pour in the wine. Add milk and stock while stirring. Cook gently over medium heat for 25 minutes.
- Reduce the balsamic vinegar and sugar until syrupy, add coarsely crushed pepper.
- Melt the remaining butter and fry the seasoned pieces of liver. Remove and turn in the vinegar caramel.
- Briefly puree the soup, strain through a sieve, briefly bring to the boil again. Stir in the whipped cream and season with salt and pepper.
- Serve with the fried liver.
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