Duck livers on toast with whisky cream sauce


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Seared duck livers

Whisky sauce


Begin by cleaning the livers and removing any small pieces of sinew or loose flesh
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
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
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
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
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
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