The folder name
Please choose a different name.
Please enter a name for the new folder.
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
Place a frying pan over a high heat and add a spoon of duck fat or vegetable oil
Season the duck liver with salt on both sides
Once the pan is hot, place the liver in the pan
Leave the liver to cook for 1–2 minutes or until it turns golden brown
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
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
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.