GOURMET FAST
Duck livers on toast

Duck livers on toast

We love to serve duck livers with figs or grapes when they’re in season, but bacon and shallots also work wonders. For something a little more luxe, you can toast some brioche instead of the bread. If you have time, soak the livers overnight in milk first to extract the blood.

Serves 4



80 gm   butter
80 gm   bacon, cut into lardons
8   golden shallots, quartered
12   duck livers, trimmed of sinew
100 ml   port
150 ml   veal stock
1   frisée, leaves picked
1   small radicchio, shredded
1 tbsp   extra-virgin olive oil
2 tsp   red wine vinegar
4   thick French-style loaf slices


1 Heat a frying pan over medium heat, add half the butter, then bacon and shallots, and stir occasionally until shallots are tender (5-10 minutes). Remove from pan, add duck liver and remaining butter and turn occasionally until browned and cooked medium-rare (2-3 minutes). Remove livers from pan and set aside. Add shallot mixture and port and cook until syrupy (3-5 minutes), then add veal stock and cook until reduced to sauce consistency (5-10 minutes). Return livers to the pan, season to taste and keep warm.
2 Meanwhile, preheat a grill on high heat. Combine frisée and radicchio in a bowl, drizzle with olive oil and red wine vinegar and set aside. Place bread on an oven tray and toast until golden (1-2 minutes each side). Serve toast topped with liver mixture and salad and drizzled with extra pan juices.


RECIPE Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Lisa Featherby

Search by cuisine, name, ingredients...
Spring chicken soup Spring chicken soup Fettuccine with Brussels sprouts, pecorino and garlic Fettuccine with Brussels sprouts, pecori...
Mushroom rarebit Mushroom rarebit Chinese chicken with soupy rice, ginger and spring onion dressing Chinese chicken with soupy rice, ginger...
Previous Next
James Hird and Todd Garratt: Crespelle with caramelised ruby grapefruit and mascarpone Buzo's crespelle with caramelised ruby grapefruit and mascarpone Potato and Gruyère pizza Potato and Gruyère pizza
Maccheroni alla chitarra con ragù d’agnello e peperoni Eugenio Maiale: Maccheroni alla chitarra con ragù d’agnello e peperoni Tempered chocolate Tempered chocolate
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and you could win the ultimate in chic and stylish kitchen packages thanks to ILVE, worth over $15,000!
Get 12 months of Gourmet Traveller for the online only price of $69.95
Subscribe Now!