Geflügelleber mit Pfirsichsauce

Ingredients

• 300 g fresh chicken liver
• 20 sage leaves (washed and dried)
• olive oil
• Salt
• white pepper (ground)
• 1 tsp ginger powder
• a pinch cayenne pepper
• 4 ripe peaches (yellow or white)
• 1 tbsp sugar
• 100 ml White wine
• 100 ml peach juice
• 2 tsp butter

Instructions

1. 1.

   Wash the peaches, peel them, halve and remove the pits. Melt the butter in a pot, add the sugar and caramelize over low heat. Deglaze with white wine and peach juice. Bring to a boil, then simmer on low for 1-2 minutes while stirring frequently. Season with ginger, cayenne pepper, salt and pepper. Add the peach halves and cook covered another 1-2 minutes.

2. 2.

   Meanwhile, heat 3 tbsp oil in a pan. When hot, add the sage leaves and fry until crisp on both sides. Remove and drain on paper towels. Add the liver to the remaining oil and sear for 1-2 minutes per side. Season with salt and pepper. Slice the liver into rounds and arrange on plates with peaches and sage leaves. Drizzle with peach sauce before serving.