Leeks in orange sauce with chicken liver
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This dish was delicious, I almost swallowed my tongue. Spicy sauce with orange notes combines perfectly with liver and makes it so bright and interesting! Recipe from the book about French cuisine (a little bit adapted for the harsh Russian conditions).
Ingredients for leeks in orange sauce with chicken liver:
- Leeks - 1 pc
- Olive oil (or melted butter for frying)
- White dry wine - 100 ml
- Jam (orange) - 3 tablespoon
- Sauce (Worcester) - 30 ml
- Chicken liver - 350 g
- Salt
- Black pepper
How to cook leeks in orange sauce with chicken liver step by step with photos
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The original recipe suggested using foie gras steaks. But we can't find such a delicacy here, so I substituted it with chicken liver. I think any bird's liver would be very tasty. Let's get our groceries ready. Wash leeks and cut the white part into cylinders 3 cm long. The liver should be washed and stripped of foil (I pre-soaked it in cold water for a few hours). |
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Fry onion in a few spoons of oil until golden, then add wine. |
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Add orange jam, Worcester sauce, season with salt and pepper, and boil in the pan until the sauce is about medium thick. Cover and keep sauce and onions warm until serving. |
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Saute liver with salt and pepper over high heat, 5-6 minutes. |
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On warm plates, place leeks in orange sauce, next to roasted liver. As an alternative leeks can be sliced thinner and liver stewed directly in the sauce, it will be very tasty too! |
Salt, Black Pepper, Dry White Wine, Spicy, Olive Oil, Sauce, Jam, Chicken liver, Starters, Snacks, Snacks of offal
