Poultry Liver with Glazed Melons

Put the chicken stock and red wine in a saucepan and boil by half.

Cut out even balls from the melon with a ball cutter. Parry the chicken liver and fry it in a frying pan with butter and shallots, extinguish with port wine. Sauté for another minute and then remove the liver from the pan, place in a sieve and collect the dripping juices. Pour the resulting gravy in the roasting pan with the Geflügelfond red wine reduction. Boil a little bit, add the drained juice of the poultry liver and season with salt and pepper. Add the poultry livers to the sauce and keep warm.

Sauté the melon balls in butter and sugar and add mint at the end. Arrange the warm melon balls in a circle around the edge of a deep plate and place the chicken liver in the center.

This goes very well with mashed potatoes, which are poured over the liver with a piping bag.

Our tip: Use your favorite red wine for cooking!

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