duck liver

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

The Nasty Bits: Duck Liver Recipe

duck livers

cornstarch

salt,

Pepper

butter

For the sauce

dark red cherries, either Bing or another variety

rhubarb,

sugar,

fig balsamic vinegar, optional

To make the sauce: Rinse the cherries and rhubarb in cold water.  Chop the stalks of rhubarb into 1/4-inch slices. Remove the pits from the cherries and chop into halves. Place the rhubarb and the cherries in a small saucepan, along with the sugar. Simmer over low heat for 20 minutes. The sauce should be like compote: fleshy and soft, with a few pieces of cherry still intact. Depending on the tartness of your cherries, you may need to add a bit more sugar. If desired, add a splash of vinegar at the end. The sauce may be made in advance and set aside.

Dry your livers on a towel; then cut them up into 1-inch segments and set aside.

A little parfait makes Christmas complete, try making your own with Barney's festive recipe

Velvety duck liver parfait

duck or chicken liver

pack butter

shallots

garlic

brandy

tomato purée

thyme leaves

tsp black peppercorn

toast, gherkin and chutney, to serve

Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible – if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.

Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.

Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

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The Nasty Bits: Duck Liver Recipe

Velvety duck liver parfait

Top 2 duck liver recipes from across the web

The most viewed duck liver recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Nasty Bits: Duck Liver Recipe

Velvety duck liver parfait

The most viewed duck liver recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine