Glazed Pearl Onions and Raw Goose Liver with Sea Salt and Chives - Strasbourg , Alsace, France

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Glazed Pearl Onions and Raw Goose Liver with Sea Salt and Chives

  From the restaurant Au Fer Rouge in Colmar 
Glazed Pearl Onions and Raw Goose Liver with Sea Salt and Chives

  Ingredients to serve 4 people 
160 g of goose liver
16 pearl onions
1 red leaf salad
1 curly endive salad
2 tomatoes
chives
sea salt and pepper
truffle
20 g of cooked duck liver
10 cl of cream
15 cl of poultry stock
Xérès vinegar
sugar and butter

  Prepation 
Peel the onion skins, then cooked them in a saucepan with butter, water, sugar and a touch of fine salt until they have a shiny glaze and are crunchy.
Clean the two salads and seperate them into small bouquets. Snip the chives and remove the seeds from the tomatoes and dice them.
Thinly slice the raw goose liver and season with sea salt, ground pepper and a generous helping of chives.

To prepare the sauce mix the poultry stock, the cooked duck liver and the cream to which several drops of Xérès vinegar has been added. Season with fine salt and pepper.

Place the glazed pearl onions in the center of the plate. Around the edges of the plate alternate between the two salads. At the bottom of the plate make a small pool of sauce. Place the slices of goose liver on top of the glazed pearl onions.
Scatter the diced tomatoes and a bit of minced truffle.
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