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

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 800 g duck livers
  • 4 oranges
  • 3 tablespoons hazelnuts<


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