Recipe Sections
4 as an entree
The secret to success in cooking duck livers is not to over cook it.
Serve on a toasted bread or brioche or with rice or pasta.
This is a nice light dish idea for serving as an entree.
4 Luv-a-Duck duck livers
1 tsp duck fat, oil or butter
1 shallot, chopped
4 button mushrooms, sliced
3 tsp grain mustard
1 tbsp Luv-a-Duck duck stock
2 tbsp cream
Salt & freshly ground black pepper
Heat a fry pan add the fat season the duck livers with a little salt & pepper.
Quickly seal on each side and remove from the pan onto a plate.
In the same pan put in the shallot and cook for a minute then add the mushrooms and allow to cook for 1 minute.
Add the mustard the stock and bring to the boil then add the cream and return to the boil.
Season with salt and pepper return the livers to the sauce and allow them to just reheat.
Serve immediately.