Is it wise to cook fish in alcohol? I think so. Why not? Of course one has to be careful not to destroy the natural taste of the fish by having it float in too much booze. But a variety of fish or seafood cooked in, for example, a nice light wine can prove to be a splendid light meal. What about duck? How would, for example, duck liver cope with sherry? In my experience it copes perfectly well. Here's a recipe for Foie fresco al Pedro Ximénez (Duck liver in sherry).


  • 300 grams of fresh duck's livers, cut into 4 thin slices
  • 250 ml of sweet Pedro Ximénez sherry
  • Salt to taste


Prepare the sauce by cooking the sherry over a very high heat until it begins to foam. Reduce the liquid until it is thick and sticky. Remove from the heat. Quickly fry the liver slices in a hot ungreased skillet for 1 minute on each side, until sealed and slightly brown. Transfer to a serving plate, pour on the sherry sauce and sprinkle with salt. Serve immediately.