Recipe Sections
Foie gras is fattened duck liver that is produced in Europe and is much revered by gourmets. It is against the law to produce it in Australia.
The best way to cook the duck liver is to pan fry and cook only a small amount at a time.
Duck livers are best left slightly pink when cooked.
Heat a fry pan.
Add a teaspoon of duck fat, butter or oil.
When the fat is hot, season the livers with salt & pepper and toss in and fry for 2-3 minutes until cooked.
Duck livers are great for making:
- Terrines, pates and parfaits
- They go well in sauces and wet dishes as well as pasta
and rice dishes
- They can also be used as finger foods and in salads.