Duck livers on toast

AT A GLANCE

  • Serves 4 people

  • 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
01   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.
02   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

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