Broad Beans with Poultry Liver

*Peel 4-6 portions of bean seeds from pods, cook in boiling hot salted water for 4-5 minutes, drain, rinse and drain. Finely dice shallots, press garlic through a press. Cut 2 slices of bacon into thin strips, cut remaining slice into quarters. Pluck savory leaves to the tip and chop finely, set tips aside.

Clean liver, remove fat and tendons. Marinate liver in a baking dish with port wine for 30 minutes. Fry bacon quarters in a frying pan with the oil at low temperature until crispy.

For the sauce, cut the passion fruit in half. Scrape the flesh from the skin with a spoon, pass through a sieve, collect the juice (yields about 50 ml juice). Cut the butter into cubes and freeze.

the beans Melt 30 g of butter in a saucepan, sauté shallots, garlic and bacon strips in it over medium heat for 2 min until soft. Add the beans, savory and stock and sauté for 1-2 min, seasoning with salt, pepper and 1 pinch of sugar.

Drain liver in a sieve. Melt remaining butter in a frying pan, roast liver in it for 4-5 min over medium heat, seasoning with salt and pepper at the end. Heat passion fruit juice with 50 ml water in a saucepan, add cold butter cubes little by little with a whisk until sauce is creamy (do not make more!).

Place beans in portions with liver, bacon slices and savory on plates, drizzle with sauce.

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