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Duck liver with brandy, cream and other ingredients
Published On: 14 Jun 2012
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
for more details, click the name of the ingredient
tamil: Paal Aadai
Punjabi: Marizha / Masho / Rangsbur
English: Garam Masala
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
Bengali: Laban / Noone
For preparing duck brandy liver, melt 25g of butter in a large vessel over medium heat.
Add in the duck livers and sautT it until it is brown on the outside. Remove it from the flame and allow it to cool.
Blend the duck livers.
Melt another 25g of the butter in the same vessel.
Saute in the shallots and garlic until the shallots become transparent.
Pour in the brandy, cream, thyme, garam masala, salt and pepper powder.
Put this mixture, into the blender with the liver and remaining butter. Blend for a minute. Allow it to cool completely.
Duck brandy liver is ready. Serve with toasted bread.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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