Duck Liver Flans with Caramel Vinegar Sauce

Flans aux Foies de Volailles, Sauce de Vinaigre Caramélisée

Preparation info
  • Serves

    5 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About


  • 4 duck livers or 5 blond chicken livers (see Note), trimmed
  • 1 cup milk


  1. Trim the livers to remove any green bile, fat, and sinews. Soak them in the milk in the refrigerator for at least 3 hours. Drain the livers and rinse under cold running water until the water runs clear; pat dry.
  2. Marinate the livers in the Armagnac seasoned with ¼ teaspoon salt and ⅛ teaspoon pepper for 1 to 2 hours.
  3. Lightly butter 5 or 6 four-ounce porce