The Nasty Bits: Duck Liver Recipe

1. 1

   To make the sauce: Rinse the cherries and rhubarb in cold water. Chop the stalks of rhubarb into 1/4-inch slices. Remove the pits from the cherries and chop into halves. Place the rhubarb and the cherries in a small saucepan, along with the sugar. Simmer over low heat for 20 minutes. The sauce should be like compote: fleshy and soft, with a few pieces of cherry still intact. Depending on the tartness of your cherries, you may need to add a bit more sugar. If desired, add a splash of vinegar at the end. The sauce may be made in advance and set aside.

2. 2

   Dry your livers on a towel; then cut them up into 1-inch segments and set aside.

* Per serving · 4 servings · Values may vary.

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