Poultry Liver Constantin

Clean the liver and divide it into walnut-sized pieces. Dice the shallot very finely.

Pluck the marjoram leaves. Put on the pasta water.

Heat a little oil and a tablespoon of butter in a frying pan and roast the liver in it for about 3 to 4 minutes, turning to the other side, then season with salt and coarsely ground pepper and keep warm. Put a tablespoon of butter in a small frying pan and sweat the shallots in it until translucent. Cook the pasta for 3-4 minutes until al dente, drain and toss in a little butter. Add the powidl to the frying pan with the shallots and cook briefly.

Season to taste with cognac, salt and freshly ground pepper.

Arrange the pasta and the liver on plates and form the Powidl sauce next to it. Serve sprinkled with marjoram leaves.

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