Duck Liver Sauce

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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I suppose it’s because it was dinned into me when I was a child, but I can’t help thinking it incontrovertibly a Good Thing when children eat liver. Duck livers are sweeter and moussier than chicken livers, and so more child-friendly. Sometimes, when I buy a couple of ducks to roast, I use the livers either with leftover meat (in the unlikely event there is any) or some specially bought breast, diced small, to make a chunkier, meatier pasta sauce than the one that follows. For this you’d ne