Gressingham Duck Livers on Toast & Whisky Cream Sauce Recipe

Duck livers have never had it so good. In this duck livers recipe from Dominic Chapman, Gressingham duck livers are coated in an incredible whisky cream sauce, then placed on pillowy brioche bread. You can use whatever whisky you like for the sauce, depending on what sort of flavour you'd like the whisky to impart

Duck livers recipe

Starter

Easy

45 minutes

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Method

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Healthy livers should be plump, dark and shiny. Start this duck livers recipe by cleaning the livers. Removing any small bits of loose liver and sinew from around the liver

Place enough vegetable oil to lightly coat the base of a frying pan and place on a high heat. Caramelise the duck livers until golden brown on both sides, season with salt, remove from the pan and rest in a warm place

Add the butter to the same pan with the shallots and sweat until soft. Add whisky and reduce until almost dry. Next add chicken stock and again reduce by half

What 'to sweat' means

To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour

Finish the whisky sauce with double cream and reduce sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place

For the brioche, trim off the crusts and cut to a desirable shape - square/triangle of circle. Heat a large knob of butter in a frying pan and fry slices of brioche in butter until golden brown, remove from the pan and place on absorbent kitchen towel o absorb any excess fat

To serve the livers, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously. The livers should be slightly pink in the middle

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