Ingredients
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180g Chicken liverOrganic
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200g Kumquat
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A few leaves for decoration Flat parsley
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3 TBSP Liquid honey (neutral taste)
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3 TBSP White wine
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Ground black pepper
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Salt
Overview
I love kumquats, they are rarely used in standard recipes although they are wonderfully tasty. In this recipe they match very well with the chicken liver which can be replaced with fresh foie gras for a more sophisticated dish
This dish belongs to the menu
Utensils
- 1 Saucepan
- 1 Non-stick skillet
- 1 Circle cutter
Menu steps
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1
Done
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Prepare kumquat compoteCut 200g kumquats into very thin slices (keep skin), remove seeds. In a saucepan, throw kumquat slices, 3 TBSP honey, 3 TBSP white wine and 1 TBSP water. Let cook over medium-low heat for 15 minutes, stir occasionally |
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2
Done
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Roast chicken liverCut 180g chicken liver into 4-5 cm pieces, add salt and mix. In a non-stick skillet over high heat add ½ TBSP olive oil and roast the chicken liver pieces for 3 minutes (do not overcook they should remain pink inside). Add ground black pepper to taste |
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3
Done
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ServeOn each plate place the kumquat compote using the circle cutter and put the chicken liver pieces on top. Add parsley leaves for decoration |
