Name: Sauté of Duck Livers & Slippery Jacks on Brioche Toast
Yield: Serves 6
Cuisine: Australian
Ingredients: 600 g duck livers; a few gratings of nutmeg; 20 g unsalted butter; 2-3 tablespoons extra virgin olive oil; salt and freshly ground black pepper; 6 x 1.5 cm-thick slices Brioche or light sourdough bread; 1 quantity Parsley Purée, at room temperature; a little lemon juice; 350 g Slippery Jacks or fresh shiitake mushrooms; 1 small clove garlic, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The idea for this dish came about at Claude’s when the principal ingredients virtually fell into my lap! Glenloth Game sent me some squab livers in the early autumn of 1989, and wild Australian ‘cèpe’ mushrooms - actually Slippery Jacks or bolets - made their first appearance. These exceptional ingredients needed only the addition of parsley purée and brioche to be perfect. Since squab livers are hard to find, I have substituted duck livers here