Duck Liver with Raisins

For the duck liver with raisins, soak the raisins in the Gewürztraminer for 15 min. until they are swollen. Then simmer gently in the wine for 5 minutes, pour through a sieve and collect the wine.

Remove tendons and skin from duck liver pieces and season with salt and pepper. Sprinkle with brandy and marinate for about 5 minutes.

Remove the liver pieces from the marinade, let drain, dust lightly with flour and shake off excess flour.

Fry the liver in half of the butter with low heat on both sides. Then remove from the frying pan.

Pour Gewürztraminer, brandy and veal stock, in which the liver was marinated, into the frying pan and bring the sauce to the boil a little.

Fry the toast in butter until golden brown.

Stir the remaining butter into the sauce. Add the duck liver and raisins and let them soak in the sauce for a short while.

Arrange the duck liver pieces on the toasts and cover with the raisin sauce.

Decorate the duck liver with raisins with leaf lettuce and serve warm.

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