Pan-Fried Duck Liver with Cracked Hazelnuts, Orange Blossom and Caramel Jus

Name: Pan-Fried Duck Liver with Cracked Hazelnuts, Orange Blossom and Caramel Jus
Yield: Serves 8
Cuisine: French
Ingredients: 800 g duck livers; 2 teaspoons cornflour diluted in 2 tablespoons cold water; ½ litre red wine; 100 ml orange blossom water; 150 g sugar; ½ litre orange juice; olive oil; 500 g mesclun salad mix; salt and freshly ground black pepper; 4 oranges; 3 tablespoons hazelnuts, roasted, peeled and coarsely cracked

Preparation info

Serves
8

Difficulty
Medium

Appears in

Feast

By Franck Dangereux

Published 2004

About

Orange blossom water is widely available in France, but not as popular in South Africa – you’ll have to look around at delis and farm stalls.

Ingredients

800 g duck livers
4 oranges
3 tablespoons hazelnuts<

Europe
France
Main course
Gluten-free
Mediterranean
Spring

Method

Place the sugar in a pot with two tablespoons of water and boil until it caramelises. If the sugar doesn’t melt and go brown, but instead crystallises into a hard block, don’t panic. Break the hardened pieces up with a spoon, reduce the heat, and it should melt eventually. When it is liquid and a nice blondish brown, not too dark, deglaze with the orange juice and wine. Simmer until it r