Escalope of Panfried Duck Liver with a Caramel of Muscat Wine - Strasbourg , Alsace, France

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Escalope of Panfried Duck Liver with a Caramel of Muscat Wine

  From the restaurant L'Hostellerie du Rosenmeer à Rosheim 
Escalope of Panfried Duck Liver with a Caramel of Muscat Wine

  Ingredients to serve 1 person 
70 g escalope of Alsatian duck liver
30 g of fine sugar
40 cl of Alsatian Muscat wine
chervil
sea salt
freshly ground pepper

  Preparation 
Half-cook the escalope of duck liver, which has been seasoned with salt and pepper, in a very hot pan. Put to the side. Make a caramel by deglazing the pan with the muscat wine and melting the sugar. On a hot plate, place the liver in the center, pour the caramel around the liver and decorate with the chervil.
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