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.
Ingredients
Method
Main
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.
