Ingredient for 2 lovers:
- 4 cutlets of raw duck liver (60 to 80 g each), preferably frozen
- 300 g green cabbage
- 300 g of white cabbage
- 1 nice tart apple
- 50 g of butter
- 2 tablespoons olive oil
- 0.2 liters of water
- 1 onion
- salt and peppercorns
- 1/2 glass of white port
Preperation :
Slice the two cabbages fairly thinly into strips. The onion too, sauté the onion in the oil, add the cabbage and water, cover and cook for just 10 minutes to keep it crisp.
Keep warm.
Cut the unpeeled apple into 6 or 8 slices, brown in butter, deglaze with white port.
Keep warm.
Prepare a hot pan or (preferably) preheat your oven to 250°C.
Salt and pepper the raw cutlets that are still frozen and put them directly in the oven. The cutlets will draw less fat, and will be softer and better browned.
Bake for 8 to 10 minutes for perfect cooking.
Arrange the cabbage in the middle of the plate, then place the duck liver medallions around it, without the fat.
Pieces of apples follow to garnish the plate.
You can replace the cabbage with a lamb’s lettuce accompanied by raspberry or balsamic vinegar.
Gilbert advises you to serve this dish with a good pinot blanc from Alsace.