Duck Livers with Andouille Sausage

If you do not have andouille sausage, use fresh Italian fennel or red pepper sausages, game or duck sausages, or whatever good fresh spicy sausages you can get. Chicken or rabbit livers can be substituted for duck.


  • 6 whole duck livers
  • 1 pound andouille sausage
  • 2 shallots, peeled, finely chopped
  • 6 tablespoons butter
  • 1 tablespoon water
  • salt and freshly ground pepper
  • ½ cup dry red wine
  • 1 pound pearl onions, peeled
  • 24 cloves garlic, peeled
  • 1 cup stock, chicken, duck, or mixed
  • 2 sprigs fresh thyme, stemmed, leaves finely chopped
  • 1 tablespoon chopped fresh parsley


Cut any sinews from the livers and slice at an angle, ¼ inch thick, into scallops. Put the sausage in cold water, bring to a simmer, and parboil 10 minutes. Let cool and slice inch thick.

Put the shallots, 1 tablespoon of the butter, and the water in a sauté pan. Cover and cook over low heat for 10 minutes. Turn up the heat, season the livers, and add them to the shallots. Sauté for 3 minutes on each side. Pour in the wine and cook for 30 seconds. Lift out the livers with a slotted spoon and set aside.

Add the onions, garlic, and stock to the juices in the pan. Cover and simmer until the onions and garlic are tender, about 15 minutes. Add the thyme and sausage. Simmer another 5 minutes. Add the remaining butter and stir until the butter is incorporated. Add the livers, heat them through for 30 seconds, and season. Serve immediately. Garnish with parsley.