Recipe Sections
4 as an entree or light meal
The secret to success in cooking duck livers is not to over cook it.
These would be great served on some toasted French stick or brioche.
300g Luv-a-Duck duck livers
500ml milk
2 tbsp olive oil or duck fat
2 tbsp brandy
1/2 cup Luv-a-Duck duck stock
1/4 cup sultanas
16 button mushrooms
Salt and freshly ground black pepper
Soak the livers in the milk for 1 to 2 hours, drain well. Discard the milk.
Place the sultana grapes in the brandy and allow to soak.
Heat the butter in a fry pan, when hot, season the livers with salt and pepper. Cook the livers until just pink and keep warm.
Return the pan to the heat and cook the mushrooms, then add the brandy and sultanas. Cook off the alcohol, add the stock and bring to the boil and reduce.
Return the livers and gently warm through, correct the seasoning and serve.