Recipe Sections
4
Smoked duck livers make a good contrast to the crispy Confit Duck Legs
This recipe uses Luv-a-Duck Confit Duck Legs but you could also make your own.
4 Luv-a-Duck Confit Duck Legs
4 medium potatoes, peeled and sliced
200ml Luv-a-Duck duck stock
2 tbsp melted butter
4 smoked duck livers
1 tbsp Luv-a-Duck duck fat or olive oil
Layer the potatoes into a buttered ovenproof tray.
Bring the duck stock to the boil and pour over the potatoes.
Brush the potatoes with a little of the melted butter and place in a hot oven for about 30-40 mins till the potatoes are golden brown tender.
Heat the Confit Duck Legs as per the instructions on the packet.
Slice the duck livers. Warm a fry pan, add the duck fat and when hot quickly sear the smoked duck livers on each side for a moment.
To serve, pace a spoonful of the potatoes in the centre of a plate add a few slices of duck liver and place a Confit Duck Leg on top.