LIVER RECIPE RECIPES

Name: Duck Liver Pâté
Yield: Makes 1/2 cup, enough for about 16 toasts
Ingredients: 3 ounces duck fat; 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons); 1 duck liver (about 3 ounces), cut into 1-inch pieces; 1/4 teaspoon herbes de Provence; 1 clove garlic, peeled and crushed; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon Cognac; 16 1/4-inch-thick horizontal slices from a small baguette, toasted

DUCK LIVER PâTé RECIPE - EPICURIOUS

Duck Liver Pâté Recipe - Epicurious image

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Provided by Jacques Pépin

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

Ingredients

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

Liver, bacon & onions | Liver recipes | Jamie Oliver recipes image

Total Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

½ a red onion
2 sprigs of fresh sage
1 slice of sourdough bread (50g)
1 rasher of smoked higher-welfare streaky bacon
125 g slice of higher-welfare calves’ liver

Steps:

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Nutrition Facts : Calories 362 calories, FatContent 13.1 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 32.2 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.5 g fibre

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