Creamed wild mushrooms & duck livers on sourdough toast with Tellicherry pepper, smoked garlic, grain mustard

Name: Creamed wild mushrooms & duck livers on sourdough toast with Tellicherry pepper, smoked garlic, grain mustard
Cuisine: British
Ingredients: 800 g mixed wild and cultivated mushrooms, ceps, field, chestnut, girolles, button, etc; 6 slices thick sliced sourdough bread; micro watercress; salt and pepper to taste; salt and pepper to taste; 400 g double cream; 3 tsps grain mustard; 400 g duck livers, cleaned and soaked; Tellicherry pepper; 4 shallots, peeled and sliced thinly; 150 g unsalted butter; 800 g mixed wild and cultivated mushrooms, ceps, field, chestnut, girolles, button, etc; 6 cloves smoked garlic, peeled and chopped; 800 g mixed wild and cultivated mushrooms, ceps, field, chestnut, girolles, button, etc; 800 g mixed wild and cultivated mushrooms, ceps, field, chestnut, girolles, button, etc; 800 g mixed wild and cultivated mushrooms, ceps, field, chestnut, girolles, button, etc; 800 g mixed wild and cultivated mushrooms, ceps, field, chestnut, girolles, button, etc

Preparation info

Serves
6

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This is ultimately a very simple dish but with layers of flavour. I love using duck livers as they are so much deeper in flavour than chicken. The creamy smoked garlic sauce really off sets the dish. We add the zing of mustard and finish with the highly aromatic Tellicherry pepper and earthy wild mushrooms. It really is a great snack, starter or light lunch dish.

Ingredients

Europe
United Kingdom
Starter
Lunch
Snack

Ingredients

Method