Poultry liver with walnuts

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the liver and pat dry. Heat clarified butter in a frying pan and fry the liver for about 5 minutes, turning it well. Deglaze with port wine and let it boil down almost completely. Finely puree liver and cream in the universal chopper and then pass through a sieve. Beat the butter with the whisk of the hand mixer until creamy.

2. 2

   Stir the liver into the butter by the spoonful. Season with salt and pepper. Pour the liver mixture into a flat dish or bowl, smooth it down and chill for at least 3 hours. In the meantime, chop the walnuts and roast them in a pan without fat at medium heat until golden brown. Season with a little salt. Peel shallots and cut them into slices. Mix vinegar, salt, sugar and pepper. Add oil by the spoonful. Clean and wash the salad and pluck smaller depending on the size. Use 2 tablespoons of the liver mixture to cut off the cams and turn them in the cooled nuts.

3. 3

   Peel shallots and cut them into slices. Mix vinegar, salt, sugar and pepper. Add oil by the spoonful. Clean and wash the salad and pluck smaller depending on the size. Use 2 tablespoons of the liver mixture to cut off the cams and turn them in the cooled nuts. Arrange salad and shallots with dressing and liver on plates. Garnish with caramelized apple slices

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
450 kcal

CARBS
4 g

FATS
42 g

PROTEINS
11 g