* Stew sauerkraut in brown sugar and vinegar for a few minutes until soft.
* Peel apple, cut into wedges and stew in a frying pan in a little bit of butter until soft.
* Rinse duck liver, rub dry and season with pepper and salt.
* Cut the duck liver into six strips, fry for a few minutes in a little butter until light brown and drain on a paper towel. In this frying pan heat the veal stock.
* Spread the sauerkraut evenly on two plates, arrange the apple slices on the side, place the duck liver strips on the sauerkraut and pour on the veal stock.
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