Sautéed Duck Livers with Fenugreek & Chilli on Potato & Coriander Salad

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

I recently found a jar of fenugreek seeds in my cupboard – a leftover from growing fenugreek sprouts in the summer. It’s the spice that gives curry powder much of its aroma. It can be quite bitter if too much is used, so go carefully. This dish is very simple and, like most good food, it relies on really fresh ingredients. You can replace the fenugreek with ground star anise or cumin, and chicken livers are almost as good as duck livers. The former need less cooking, but, like duck livers, they’re best eaten a little pink in the middle.


  • 12 new potatoes, boiled, skins rubbed off, then sliced in half
  • 1 small red onion, peeled and finely sliced
  • 1 cup fresh coriander leaves
  • 50ml (fl oz) extra virgin olive oil
  • 2 cloves of garlic, peeled
  • 1 green chilli
  • 1 teaspoon fenugreek powder
  • 50ml (fl oz) sesame oil
  • 12 duck livers, trimmed of any sinews or fibres
  • 300ml (11fl oz) chicken stock
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Asian fish sauce


Mix the potatoes, red onion, coriander and olive oil and divide between six plates. In a pestle and mortar grind the garlic, chilli and fenugreek to a fine paste along with 20ml (¾fl oz) of the sesame oil. Heat a frying pan until it’s very hot and add the remaining sesame oil. When the oil is smoking add the livers and cook for 1 minute, then add the paste and turn the livers over. Fry for another minute, then add the stock, balsamic vinegar and fish sauce. Bring to the boil and after 1 minute remove the livers and place them on the potato salad. Keep the sauce boiling until it starts to thicken, then pour it over the livers.