STEAMED DUCK LIVERS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the livers in the milk for 30 minutes. Discard the milk, rinse the livers and pat dry.
- Bring the stock to the boil in a saucepan. Lay a sheet of wet greaseproof paper in a steamer.
- Place the livers, spring onion and carrot on top. Season well.
- Steam over the stock for 5 minutes. Remove the liver and vegetables, set aside and keep warm.
- Add the honey and vinegar to the stock. Boil to reduce until syrupy.
- Arrange the radicchio and watercress on 4 plates, then spoon on the liver and vegetables.
- Pour on the sauce, sprinkle with strips of ham and spring onion tops.
- serve at once.
INGREDIENTS
- 750 grams duck livers, washed and trimmed
- 100 ml skimmed milk
- 500 ml chicken stock
- 6 spring onions, trimmed and sliced
- 2 carrots, peeled and finely diced
- Salt
- Freshly ground black pepper
- 2 tablespoons honey
- 4 teaspoons red wine vinegar
- Small head of radicchio, washed
- 2 bunch watercress, trimmed
Garnish
- 100 grams smoked ham, cut into strips
- Finely chopped spring onion tops
12 comments for “Steamed Duck Livers”
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