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.
- 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
- 1Heat 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.
- 2Meanwhile, 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.