Duck livers on toast with whisky cream sauce

Duck livers on toast with whisky cream sauce

Duck livers on toast with whisky cream sauce

PT45M

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1
Begin by cleaning the livers and removing any small pieces of sinew or loose flesh
  • 400g of duck livers
2
Coat the base of a frying pan with oil and place over a high heat. Caramelise the livers until golden brown on both sides and season with salt - they should be slightly pink in the middle. Remove from the pan and rest in a warm place
  • vegetable oil
  • salt
3
Add the butter to the same pan with the shallots and sweat until soft. Add the whisky, reduce until almost dry, then add the chicken stock and reduce again by half
  • 20g of butter
  • 2 shallots
  • 50ml of whisky
  • 120ml of brown chicken stock
4
Finish the whisky sauce with double cream and reduce the sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place
  • 75g of double cream
5
To prepare the brioche, trim the crusts from the slices and each slice into neat circles. Heat a large knob of butter in a pan and fry the brioche until golden brown on each side. Remove from the pan and place on absorbent kitchen towel to absorb any excess fat
  • 1 knob of butter
  • 1 loaf of brioche
6
Before serving, 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
  • 1 dash of lemon juice
  • 2 tbsp of parsley
  • 2 tbsp of chives

Ingredients

Metric

Imperial

Seared duck livers

Whisky sauce

Brioche

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