30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Liver And Onions
A sophisticated dish featuring rich duck liver, slow-caramelized onions, and a decadent port wine reduction, served atop a flaky pastry tart.
Total Time
120
Yield
4
Calories
450 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Skillet, Small Saucepan, Tart Pan, Oven, Cutting Board, Knife •
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Instructions
Caramelize the Onions: Melt Butter in a large skillet over low heat. Add Onions and Brown Sugar and cook slowly for 45-60 minutes, stirring occasionally, until deeply caramelized.
Prepare the Port Wine Reduction: In a small saucepan, combine Port Wine, Beef Broth, and Balsamic Vinegar. Bring to a simmer and reduce by half, about 15-20 minutes. Set aside.
Deglaze the Liver: Gently heat Cognac in a separate pan. Add Duck Liver and quickly sear on all sides. Remove from heat and set aside.
Assemble the Tart: Roll out Puff Pastry and place in a tart pan. Blind bake for 10 minutes at 375°F (190°C).
Layer the Tart: Spread Caramelized Onions evenly over the pre-baked tart crust. Arrange seared Duck Liver on top.
Bake the Tart: Bake for another 15-20 minutes, or until the pastry is golden brown and the liver is heated through.
Finish and Serve: Drizzle with Port Wine Reduction and serve immediately.
