Fresh Duck Liver, Shallots And Brioche

Recipe Ingredients

1 lb	454g / 16oz	Fresh duck livers - cleaned of any
		Green bile and gristle
1 tablespoon	15ml	Canola oil
4		Shallots - finely diced
3 tablespoons	45ml	Honey
3 tablespoons	45ml	Sherry vinegar
1/4 cup	59ml	Port wine
1/2 cup	118ml	Veal stock or demi glace
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Fresh figs - (to 8)
		Fresh brioche loaf - sliced and toasted

Recipe Instructions

Heat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers.

Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.

This recipe yields 4 to 6 appetizer size portions.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B08)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.