I am cooking off some duck liver and was wondering what seasonings or flavor profile would go well with it.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I like it sauted with salt & pepper then used in an omelet. (might be a little gamey for some)
Either that or a Chinese style stir fry with tons of ginger and pepper.
I guess if you're making a paté, you could use some herbs de provence.
FYI, I think nasi lemak is freggin awesome for breakfast, especially with good sambal.
actually just last night I made a little terrine where I sauteed the livers with sweated shallots, duck fat/butter, thyme, garlic and sauterne. then I blended it with a little cream salt and pepper. Next i put candied orange peels and walnuts on the bottom. works well but be careful with the orange
Seems the only time i cook a duck's liver is when I'm cooking a duck, so I've usually just got one and make a little snack for me and the wife before the guests come. Some caramelized onions (properly done, not mushy 'hacked' ones...) and salt and pepper are all I need!
Add a touch of Paris to your kitchen.
Help Us Design the Second Product in Our Line!
This Genius Strawberry Not-So-Short Cake
The Word is Out
5 Salads, 5 Minutes
A Better Way to Travel
Please enter a valid email address.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)