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1 duck liver

Karen_Schaffer Jan 24, 2008 11:03 AM

What can I do with 1 duck liver? I'd rather cook it now than freeze it, because I don't accumulate them fast enough (and usually end up throwing them out as having been in the freezer too long). All the recipes I find call for 1-2 lbs of duck livers.

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  1. OCEllen RE: Karen_Schaffer Jan 24, 2008 11:09 AM

    A duck liver sandwich! Yum!

    1. scubadoo97 RE: Karen_Schaffer Jan 24, 2008 12:11 PM

      How many are you cooking it for? The duck liver is my treat when breaking down a duck. I simply clean it and pan saute in butter or evoo until pink. Remove from pan and saute a shallot then deglaze with red wine if available and reduce. Then finish with a little knob of butter and pour reduction over the liver and enjoy.

      Sometimes I might saute the liver and then saute onions. Hard boil an egg and then put together a small portion of chopped liver and enjoy on crackers.

      1 Reply
      1. re: scubadoo97
        Karen_Schaffer RE: scubadoo97 Jan 24, 2008 01:51 PM

        Yes, that's the sort of thing I'm looking for. Just a little appetizer that the 2 of us can share. Thanks.

      2. janetenglish1 RE: Karen_Schaffer Nov 23, 2008 03:24 PM

        oooh... a seared piece of duck liver on a goat cheese crostini!

        1. a
          adamshoe RE: Karen_Schaffer Nov 23, 2008 03:45 PM

          Duck liver over frisee w/ lardons, mustard vinaigrette and a poached egg. Lyonnaise Salad! Too yummy for words....Adam

          1. j
            JennyR RE: Karen_Schaffer Oct 4, 2009 07:35 AM

            1 duck liver is the perfect amount to make Pate for 2.

            Render down the fat from about 3oz piece of duck fat for 4-5 mins, remove leaving the oil in pan. Fry a finely diced large shallot (or 2 small ones) for 90 secs then add the liver (deviened and chopped into 1" pieces) along with 1 crushed clove of garlic, 3/4 teaspoon herbs de provence, fry till liver cooked. Transfer to proccessor and add a couple of teaspoons of port/brandy/whatever you have to hand, season and whizz to a puree. I find it the perfect amount to pack into a small ramekin. Cover in clarified butter and once cool pop in the fridge overnight.

            Takes only a few minutes to make and is absolutely gorgeous. Fiddle as you like with different herbs/alcohol/peppercorns etc to suit your taste.

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