Author Notes
Time in Gascony is time spent eating duck meat and, in my case, learning about the Gascon reverence for duck. I did not consume duck livers there however. One day last year I saw them for sale at our local markets and on impulse bought 500gms. This is how I prepared them. I like them so much this way, I have not strayed from the basic recipe borne out of what was in my refrigerator and larder at the time. —krusher
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Ingredients
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1
small red onion, finely sliced
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2
French shallots, finely sliced
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1
clove of garlic, finely chopped
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2
tomatoes, de-seeded and finely chopped
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12 ounces
duck livers, trimmed and sliced thinly
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4 tablespoons
extra virgin olive oil
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1/4 cup
brandy (Armagnac if you have)
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1 handful
Italian flat leaf parsley, chopped
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soft green lettuce leaves for toast
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salt and pepper as desired
Directions
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On moderate heat, cook the onion and French shallots in the olive oil in a frying pan until they are soft and caramelizing. Stir periodically to ensure the mixture does not catch. Salt it to your taste. Add the garlic and continue the cooking process for another 4-5 minutes. Be careful not to brown them. Add the diced tomatoes and continue to cook until they are just beginning to soften. Remove from the pan into a bowl.
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Wipe the frying pan out with a paper towel. Add more olive oil. When the pan is medium hot, place the duck livers in to cook for about 2-minutes on each side. It is easy to dry the slices out so be prepared to move quickly if they are cooked on the outside and pink inside. They will continue to cook a bit after being taken from the pan.
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Turn up the heat under the pan and, when hot, pour in the brandy and ignite. When flame has died down stir any caught food from the bottom. When the brandy has almost cooked away, fold through the vegetables plus the handful of parsley and the chicken liver to quickly warm.
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Quickly toast 2 slices of wholemeal slices of bread. When toasted, brush them lightly with extra virgin olive oil. Place the soft green lettuce leaves on the bread. Spoon the duck livers and vegetables on the toast. Dinner for 1 is served. The recipe can be multiplied to cater for the number dining. Smaller serves would make a delightful small starter to a meal.
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