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Pear cake with duck liver and caramelized onion chutney

1 Stretch a sheet of puff pastry and bake it in hot oven at 180 ° C for 10 minutes or until the pastry become crisp and golden.
2 Peel the pears and cut to quarts removing the heart.
3 we put in a pan with 2 cups of white wine or cava, and then left them until done.
4 Cover the dough with caramelized onion chutney and above we add a 400 g of duck liver or goose and the pear.
5 We make a soy reduction by putting 2 cups of soy sauce, 2 tablespoons of sugar, the juice of half lemon and the juice of half orange. Put everything in a saucepan over low heat until we get a texture.
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