Name: Double Duck Breast with Baked Figs and Duck Liver Toasts: Duck Liver Toasts
Ingredients: 1½ pounds duck or chicken livers; 4 tablespoons butter, softened; A splash of dry sherry or sherry vinegar; 2 slices pancetta, in small slivers; 2 large shallots, finely diced; Salt and pepper; 2 tablespoons olive oil; 2 teaspoons chopped thyme; 1 baguette, sliced and toasted

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

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.

Ingredients

1½ pounds duck or chicken livers
Salt and pepper
2 tablespoons

Method

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.