Duck livers with roasted Jerusalem artichokes and harissa

Name: Duck livers with roasted Jerusalem artichokes and harissa
Ingredients: 200 ml Pepper Glaze; 18 corn-fed duck livers, trimmed; 40 ml pomegranate molasses; 2 tablespoons flat-leaf parsley; 500 g Jerusalem artichokes, scrubbed; butter; 2 small red onions, finely sliced; 6 cloves garlic, sliced; 6 teaspoons Harissa; 100 ml olive oil; 6 large dried chillies

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The fiery chilli paste harissa works its magic with the rich livers in this dish, and the sharpness of the pomegranate molasses and the creaminess of the tubers combine in an ancient cooking equation that continues to make perfect chemistry.

Ingredients

6 large dried chillies
100 ml olive oil
2 small red onions, finely sliced

Main course
Gluten-free

Method

Dry-roast dried chillies over gentle heat until fragrant. Cool, then grind to a fine powder.
Preheat oven to 180°C.
Heat half the olive oil in a frying pan and sauté onion and garlic over moderate heat until just softened.
Thickly s