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.
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.
© Société des alcools du Québec, 2007
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