Instructions

• 1. Cook the pasta according to packet instructions, then drain, keeping a cupful of the cooking water. Keep the pasta warm, set aside the water.
• 2. Meanwhile, thinly slice the onion and finely chop the red pepper. Chop the liver into bite-sized chunks.
• 3. Heat the oil in a non-stick pan and gently sauté the onion for about 8 minutes, until it has softened.
• 4. Add the red pepper and balsamic vinegar, then sauté for 5 minutes, until the onion has slightly caramelised.
• 5. Add the liver pieces, marjoram and stir for 1 minute until the colour of the liver has changed.
• 6. Add the sherry or brandy and let it sizzle, then stir for a few seconds to reduce.
• 7. Mix the pasta water with the chicken stock cube and pour half of it over the liver.
• 8. Reduce it for a couple of minutes, but don’t overcook, otherwise the liver will become rubbery.
• 9. Mix in the pasta and parsley, tossing well with a tongue. Add more stock if it’s too dry.
• 10. Serve with plenty of freshly ground black pepper, garnished with parsley leaves.

• Servings : 4
• Ready in : 00:30 Minutes
• Dish Type(s) : Main, Pasta, Quick & Easy
• Food Type(s) : Duck & Goose