Poultry liver ragout
easy
30 mins
30 mins
Ingredients
- 10 g dried porcini
- 1 package (200 g) Dumplings half and half (in cook bag; 6x1;)
- 7-10 Tbsp Salt
- 1 medium onion
- 750 g Turkey liver
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 heaped tbsp. flour
- 100 ml Red wine
- 200 g Whipped cream
- 1 glass (212 ml) Chanterelles
- 1/2-1 TEASPOON dried marjoram
- 7-10 Tbsp fresh marjoram
Directions
- 1
Soak porcini mushrooms in 1/8 litre cold water. Bring dumplings covered with cold salted water to the boil. Let simmer for 15 minutes at low heat. In the meantime peel and chop the onion.
- 2
Wash the liver, dab dry and cut into bite-sized pieces. Drain porcini and chop finely. Keep soaking water. Heat oil in a pan. Steam onions until translucent. Add liver and fry vigorously for about 2 minutes, turning.
- 3
Season with salt and pepper. Dust with flour. Deglaze with red wine, mushroom soaking water and cream. Bring to the boil while stirring. Rinse and drain the chanterelles and stir into the sauce. Cook for 5 minutes.
- 4
Season to taste with salt, pepper and dried marjoram. Arrange dumplings with the ragout on plates. Serve garnished with fresh marjoram.
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