Fiona Dunlop

Duck liver in sherry

Foie fresco al Pedro Ximénez

Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

Duck’s liver has a smooth, light texture and a stronger flavour than chicken’s liver, but you can use the latter for this dish if you prefer. With the simple addition of this sweet sherry sauce, it makes an unusual and extremely rich tapa or starter with strong echoes of Andalucía. This recipe is quick to make and quick to serve.

Ingredients

  • 225 ml (8 fl oz) sweet Pedro Ximénez sherry
  • 300 g (10½

Method

  1. Prepare the sauce by cooking the sherry over a very high heat until it begins to foam. Reduce the liquid until it is thick and sticky. Remove from the heat.
  2. Quickly fry the liver slices in a hot ungreased skillet for about 1 minute on each side, until sealed and slightly brown. Transfer to a serving plate, pour on the sherry sauce and sprinkle with salt. Serve