Double Duck Breast with Baked Figs and Duck Liver Toasts: Duck Liver Toasts

Preparation info
    • Difficulty


Appears in

By David Tanis

Published 2008

  • About

These tasty toasts—the Italians call them crostini—perfectly complement the roast duck, or they can become a first course on their own.


  • pounds duck or chicken livers
  • Salt and pepper
  • 2 tablespoons


Trim the livers, blot on paper towels, and season with salt and pepper. Heat the olive oil in a wide skillet over a medium flame. When the oil is hot, add the pancetta and shallots and cook until the shallots are nicely browned.

Add the livers and turn up the flame. Stir well and continue cooking, shaking the pan occasionally, until the livers are cooked through but still a little pink.