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

Method
1.
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
2.
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
3.
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 - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
4.
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
5.
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
6.
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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Duck livers recipe with a medium and round red wine

Ingredients

Seared duck livers

  • 400g of duck livers
  • salt
  • vegetable oil

Whisky sauce

Brioche

  • 1 knob of butter
  • 1 loaf of brioche, 4 thick slices

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This duck liver recipe pairs the livers with a whisky cream sauce to spectacular effect. The duck livers are served on brioche toast

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