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

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

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

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Duck livers with roasted Jerusalem artichokes and harissa

Ingredients

Method

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