Duck livers with garam masala potato, peas and spinach

Preparation info
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By Christine Manfield

Published 1999

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The rich flavour and texture of duck livers are the perfect partners for spicy potato, making this dish a great way to start a meal. You can use other red meat in place of the livers, if you wish. I have used beef, venison and kangaroo, searing the meat quickly in a hot pan so it remains quite rare and juicy, then slicing it to arrange on the potato.