- 300 gr. fatty duck liver
- 225 ml. Pedro Ximenez Sherry
- Salt flakes
- Boil the wine in a casserole dish over a high heat until it thickens into a sauce. Reserve.
- Cut the duck liver into 1 cm thick slices. Heat a nonstick skillet well without adding oil and fry the liver on both sides till brown on the outside but juicy inside.
- Serve each slice of foie immediately, with sherry sauce and some salt flakes.
You can add a little ground pepper and serve on toast.