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Author Notes: This is one of the easiest hors d'oeuvres I know, and making it with duck livers makes it downright indulgent. It's so fabulous served with Champagne before you bring your guests to the table. My favorite person to cook for hopes for leftovers because they make a delicious sandwich the next day. The recipe doubles easily. —ChefJune
Makes 6 cocktail servings
- 1 pound duck livers (yes, you can sub chicken livers)
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, sliced
- 1 tablespoon organic unbleached flour
- 1 tablespoon drained capers
- 1/2 cup dry Marsala
- sea salt & freshly ground black pepper
- fresh baguette for slicing and toasting
- Clean the livers well.
- Heat olive oil in a large sauté pan. Add onions and sauté until translucent. Add livers and garlic. Cook mixture over medium heat until it is browned and the liquid given off by the livers has almost evaporated (about 15 minutes). Add the flour, capers and wine. when the wine has completely reduced, add the salt and pepper to taste.
- Remove the mixture from the heat and let it cool. Transfer to a chopping board and chop well. Slice and toast the baguette and spread it with the liver mixture. Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
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