• 15 oz of fatty liver of fresh duck
• 1 eggplant of 200 g (7 oz)
• The juice of a half lemon
• Salt and mill pepper
• 12 green asparagus 20 g (2/3 oz of flour)

• 1 sachet of tea
• 10 zests of orange one
• 100ML (1/3 compacts) of cream 35%
• 30 g (1 oz) of butter
• Salt and mill pepper

1. Wash and cut the eggplant in two and cook to the oven 20 minutes to 350 °F (175 °C). Go out of the oven and leave to cool. Using a spoon, withdraw the flesh of the eggplant and to press it in a colander to withdraw the water surplus. In a mixer, transform in purée while adding lemon juice. Salt and pepper. To be anxious the hot one. Cook while adding lemon juice. Cook the green asparagus crunching in water boiling. Split 8 escalopes of fatty liver about 15 mm (3/4 po) of thickness while the bias cutting. Pass the escalopes in flour while taking care to remove the surplus. Prepare the sauce to tea while leaving to infuse the sachet of tea and the zests of orange one in 80 ml (1/3 compacts) of water boiling for 45 seconds. Withdraw the sachet, add the cream 35% and leave to reduce by half. Incorporate the butter, then to mix using a mixer on foot. Salt and pepper.

In a non-stick well hot frying pan, cook the slicees of fatty liver about 45 seconds of every side. Salt and pepper. In the plate, deposit the purée of eggplant, then the slicees of fatty liver and the green previously reheated asparagus. Pour the sauce to tea. Counsel: The cooking of the slicees of fatty liver must be quick. Your frying pan must be very hot. If cooking had to extend itself, you would risk a loss of your slice of fatty liver in greases suggested fondue.Vin: young soft Wine preserving a good acidity.