A tapa particular, where the intense flavor of fagato duck is delicately sweetened with caramelized onions from the invention and particularly to try ... Ingredients:
- ciabatta bread fresh duck liver
- 2 dl of sweet wine (we recommend the Pedro Ximenez)
- salt and freshly ground pepper 1
- kg of chopped onion taglaiata
- 100 g of butter 2 tablespoons olive oil at 0.4 ° C
- 160 g of sugar
- 2.5 dl of red wine
- 1 dl balsamic vinegar
- salt
used a thick-bottomed nonstick pan. Melt the butter with the oil and add the onion. Fry for 5 minutes and pour the red wine, vinegar, sugar and a bit 'of salt. Cook over low heat until the liquid has evaporated. Put to boil the sweet red wine Pedro Ximenex until it reduces by half.
Duck liver:
soak the liver in cold water for 12 hours. Eliminate the remnants of bile and the bloody spots. Separate the two lobes with the help of a towel and liberateli by nerves. Cut the liver slices. Fry the slices in their own fat, taking care not to overcook them.
Presentation:
have the caramelized onions over the bread and continue with the liver washed down with wine restricted. The doses are about 15 tapas.
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