Name: Duck’s liver with sweet pears and Szechuan pepper (Higado de pato con pera y pimiento Szechuan)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 4 tsp Szechuan pepper; 1 tbsp olive oil; 60 g (2¼ oz) sugar; 2 pears, peeled and thinly sliced; 150 g (5½ oz) duck’s liver, cut into 4 slices; 5 tbsp water

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Duck’s liver is the creamiest, smoothest liver you can get, and in Paco Guzman’s recipe it is perfectly combined with fresh poached pear and a hint of mild Szechuan pepper - although you can use chicken’s liver if duck’s liver isn’t available. This is a rich tapa and you won’t need second helpings!

Ingredients

60 g (2¼ oz) sugar
5 tbsp water

Method

Mix the sugar and water in a pan and heat until the sugar has dissolved. Add the pears and poach until it is just tender. Drain the pears, reserving the liquid, and set the fruit aside. Bring the liquid to the boil and boil until syrupy. Return the pears to the liquid and mix well.
Sauté the liver in the oil until it is lightly browned on each side. Arrange on