Duck Liver Crostini Toscane with Spicy Cucumber Salad

1. 1

   In a 10- to 12-inch saute pan, heat oil slowly over medium heat.

2. 2

   Add onion and cook slowly until soft but not brown, approximately 10 minutes.

3. 3

   Add livers, capers, anchovy fillets and red pepper and cook until lightly browned, approximately 10 minutes.

4. 4

   Add wine and cook until only 3 to 4 tbsp.

5. 5

   of liquid remain.

6. 6

   Pour liver mix into food processor and blend intermittently, leaving lumpy -- not smooth -- like a puree.

7. 7

   Season with salt and pepper and remove to a small mixing bowl.

8. 8

   Peel cucumber and remove seeds.

9. 9

   Slice into 1/8-inch half-moons and dress with oil, vinegar, and sugar and season with salt and pepper.

10. 10

    Grill or toast bread on both sides and spread 1 tbsp.

11. 11

    duck liver mixture over each one.

12. 12

    Divide among 4 plates.

13. 13

    Place 2 tbsp.

14. 14

    of cucumber mixture on each plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.