Duck livers are normally associated with velvety smooth pâté, sometimes mixed with luxurious and expensive foie gras. Decidedly cheaper than their force-fed counterparts, duck livers are quick to cook, tasty and much more animal friendly
Method
1
Place a frying pan over a high heat and add a spoon of duck fat or vegetable oil
2
Season the duck liver with salt on both sides
3
Once the pan is hot, place the liver in the pan
4
Leave the liver to cook for 1–2 minutes or until it turns golden brown
5
Using tongs, turn the liver over and brown the other side. Deglaze the pan or add a knob of butter to the pan at this stage
6
Remove the duck liver from the pan and leave to rest for about 2–4 minutes before serving; it should be pink in the middle
Variations
Deglaze the pan with Madeira for a really tasty, instant sauce.
Shaun Hill gives an Asian twist to his duck livers with the addition of sesame and soy sauce.
Dominic Chapman adds even more richness to the livers with a whisky cream sauce and brioche.
Serving suggestions
Duck livers are delicious as a simple snack on toast or as an addition to a classic frisée salad with bacon lardons.
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