Poultry Liver in Grape Sauce

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 400 g light seedless grapes
• 600 g turkey liver
• pepper (ground)
• 200 g flour (for coating)
• 4 sprigs tarragon
• 2 tbsp Vegetable oil
• 200 ml dry white wine
• salt (ground)

Instructions

1. 1.

   Preheat the oven to 80°C with upper and lower heat. Peel the shallot and garlic, finely dice the shallot. Wash and halve the grapes. Clean the liver, pat dry, remove excess sinews, season with pepper, coat in flour and tap off excess.

2. 2.

   Wash the tarragon, shake dry, pluck half of the leaves and finely chop. Heat oil in a pan and brown the liver on all sides over medium heat. Remove the liver and keep warm in the preheated oven.

3. 3.

   Add the grapes, shallot, lightly crushed garlic, and chopped tarragon to the pan, sauté briefly, then deglaze with wine. Season with salt and pepper and let simmer for about 5 minutes. Sprinkle the liver with extra salt, plate it with the grape sauce, and garnish with remaining tarragon before serving.