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Easy
By David Tanis
Published 2008
These tasty toasts—the Italians call them crostini—perfectly complement the roast duck, or they can become a first course on their own.
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.