Duck Livers, Crêpes Parmentier and Onion Marmelade

Name: Duck Livers, Crêpes Parmentier and Onion Marmelade
Ingredients: 250 ml/9 fl oz coarse red wine; 7 tbsp sherry vinegar; 2 tbsp grenadine cordial (in my view, optional); 1 tsp pepper; 150 g/5 oz caster sugar; 700 g/1½ lb onions, peeled and thinly sliced; 1½ tsp salt; 1 tbsp snipped chives; 110 g/4 oz butter; 2 tbsp olive oil, if grilling, or 25 g/1 oz clarified butter, if frying; 2 tbsp olive oil, if grilling, or 25 g/1 oz clarified butter, if frying; salt and pepper; salt and pepper; 8 perfect duck livers (or 450 g/1 lb chicken livers), any green bits scraped off, and trimmed of all nervous tissue; 8 perfect duck livers (or 450 g/1 lb chicken livers), any green bits scraped off, and trimmed of all nervous tissue; 1 batch Crêpes Parmentier

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                   

                              

Ingredients

Method