Tuesday, 2 February 2016

Chopped Duck Liver on Toast

Oh how I hate to throw out the giblets that come with poultry. Mr Ferdzy won't eat them though, so this was my own little treat. Really too much for one person, if you are also about to each chunks of the roasted duck, so I kept it and reheated it for breakfast. Very tasty, but I think it would have been better fresh out of the pan.

The third giblet found inside the duck was the gizzard. I find it too tough for this sort of treatment so it went into the duck stock to give its flavour there when the time came.

Chopped Duck Liver on Toast

2 servings
20 minutes prep time

1 tablespoon dried tomato bits
2 or 3 fresh shiitake mushrooms
2 teaspoons finely minced peeled shallot
1 duck liver
1 duck heart 1 tablespoon duck fat
1/8 teaspoon salt
6 to 8 green peppercorns, lightly crushed
1/8 teaspoon sweet Hungarian paprika
 4 slices baguette

Chop the tomato bits finely, and put them in a small bowl with just enough boiling water to cover. Set them aside to soak for about 10 minutes.

Remove and discard the stems of the shiitake, and chop them fairly finely. Peel and mince the shallot. Chop the duck liver and heart; the liver fairly coarsely and the heart as fine as you can manage.

Retrieve the duck fat from the pan of the cooking duck, and place it in a very small skillet over medium heat. Add the mushrooms, shallots, and tomato bits, drained if they are still sitting in any significant quantity of water. Add the seasoning. Cook, stirring well, for just a minute or two. When the mushrooms and shallot are soft, add the duck heart and continue cooking and stirring for a minute or so longer. Add the liver, and cook for just a minute, again stirring all the time. Remove the mixture to a dish to cool slightly. The liver should still be fairly pink, although seared all over. It will continue to cook a little as it cools.

Re-chop the mixture a bit to make it finer and more inclined to stick together, but it should have a fair bit of texture (for my taste, anyway). Serve on 4 little slices of baguette, toasted. And buttered, if you wish to be really decadent. Garnished with a little pickle if you like. It doesn't need to be super hot, but should still be warm when served. 

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