Pan-Fried Duck Livers On Wholemeal Toast Recipe

Name: Pan-Fried Duck Livers On Wholemeal Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, finely sliced; 2 French shallots, finely sliced; 1 clove of garlic, finely chopped; 2 tomatoes, de-seeded and finely chopped; 12 ounces duck livers, trimmed and sliced thinly; 4 tablespoons extra virgin olive oil; 1/4 cup brandy (Armagnac if you have); 1 handful Italian flat leaf parsley, chopped; soft green lettuce leaves for toast; salt and pepper as desired

Servings: persons

1 small red onion, finely sliced
2 French shallots, finely sliced
1 clove of garlic, finely chopped
2 tomatoes, de-seeded and finely chopped
12 ounces duck livers, trimmed and sliced thinly
4 tablespoons extra virgin olive oil
1/4 cup brandy (Armagnac if you have)
1 handful Italian flat leaf parsley, chopped
soft green lettuce leaves for toast
salt and pepper as desired

1
On moderate heat, cook the onion and French shallots in the olive oil in a frying pan until they are soft and caramelizing. Stir periodically to ensure the mixture does not catch. Salt it to your taste. Add the garlic and continue the cooking process for another 4-5 minutes. Be careful not to brown them. Add the diced tomatoes and continue to cook until they are just beginning to soften. Remove from the pan into a bowl.
2
Wipe the frying pan out with a paper towel. Add more olive oil. When the pan is medium hot, place the duck livers in to cook for about 2-minutes on each side. It is easy to dry the slices out so be prepared to move quickly if they are cooked on the outside and pink inside. They will continue to cook a bit after being taken from the pan.
3
Turn up the heat under the pan and, when hot, pour in the brandy and ignite. When flame has died down stir any caught food from the bottom. When the brandy has almost cooked away, fold through the vegetables plus the handful of parsley and the chicken liver to quickly warm.
4
Quickly toast 2 slices of wholemeal slices of bread. When toasted, brush them lightly with extra virgin olive oil. Place the soft green lettuce leaves on the bread. Spoon the duck livers and vegetables on the toast. Dinner for 1 is served. The recipe can be multiplied to cater for the number dining. Smaller serves would make a delightful small starter to a meal.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small red onion, finely sliced, 2 French shallots, finely sliced, 1 clove of garlic, finely chopped, 2 tomatoes, de-seeded and finely chopped, and more.

Yes, Pan-Fried Duck Livers On Wholemeal Toast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Duck Livers On Wholemeal Toast

How did you like this recipe?

Frequently Asked Questions