Duck Livers with Andouille Sausage

Name: Duck Livers with Andouille Sausage
Yield: Serves 4
Cuisine: United States
Ingredients: 1 cup stock, chicken, duck, or mixed; 1 cup stock, chicken, duck, or mixed; 24 cloves garlic, peeled; 1 pound pearl onions, peeled; ½ cup dry red wine; salt and freshly ground pepper; salt and freshly ground pepper; 1 tablespoon water; 6 tablespoons butter; 2 shallots, peeled, finely chopped; 1 pound andouille sausage; 6 whole duck livers; 2 sprigs fresh thyme, stemmed, leaves finely chopped; 1 cup stock, chicken, duck, or mixed; 1 tablespoon chopped fresh parsley; 2 sprigs fresh thyme, stemmed, leaves finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

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.

Ingredients

6 whole duck livers
1 pound andouille sausage
2 shallots, peeled, finely choppe

Americas
United States
Main course

Method

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 ⅛ inch thick.

Put the sha