Name: Mixed Livers with Lentils and Vinegar
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 250 g/8 oz green lentils, washed and picked over; salt and freshly ground black pepper; chopped fresh flat leaf parsley, to garnish; 4 duck livers; 1 celery stick, finely diced; 2 bay leaves; 1 carrot, finely diced; 900 ml/1½ pints chicken stock or water; balsamic or red wine vinegar; 1 leek, finely diced; 25 g/1 oz butter; 4 pieces lamb’s or calf’s liver; pancetta trimmings or; 2 rashers streaky bacon, diced; 4 chicken livers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

250 g/8 oz green lentils, washed and picked over
1 carrot, finely diced

Method

Put everything except the livers, butter, vinegar and parsley into a large saucepan, bring to the boil, skim and cook until the lentils are tender – about 25–30 minutes. Strain, keeping the cooking liquid for another use. Season lightly and keep hot.

Remove any veins or tubes from the livers.

Heat the butter in a large pan, season the livers and sauté quickly, until lightly brow