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
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
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.
Duck livers are delicious as a simple snack on toast or as an addition to a classic frisée salad with bacon lardons.