Poultry Liver with Sweet and Sour Sauce

Poultry Liver with Sweet and Sour Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:05 Cooking
  • 0:15 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1 tsp.
    (5 mL)


  • 1 lb
    (454 g)

    chicken livers

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    chinese plum sauce

  • 1/2 cup
    (125 mL)

    demi-glace sauce or beef broth

  • 1/2 tsp.
    (2 mL)

    ginger, chopped

  • sufficient quantity, fresh coriander


In a fry pan, heat the oil and butter.

Sear the poultry livers, season with salt and pepper.

Let them brown, and then add the balsamic vinegar, plum sauce, demi-glace and ginger. Mix well.

Cook for 4-5 minutes while mixing occasionally.

When serving, add the coriander leaves on the poultry livers.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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