What to do with lots of duck livers?
- Veggo Aug 5, 2011 09:27 PM
The sweet lady at my gourmet market who roasts my ducks and gives me endless duck fat, volunteered today that I may have the fresh duck livers from her daily roastings, free.
What are the best ways I can use them? An immediate thought is pate; my skills are limited.
Advice is welcome. Thanks.
Wow, what an offer!
I would suspect that these are more like regular chicken livers than like foie gras, yes? So I'd guess you use them the same as regular chicken livers, so pate is great. Terrines. Cajun dirty Rice. Sauteed with onions and duck fat over toast or pasta, with or without Marinara sauce. I'm sure a quick Google search will turn up some great recipes originally designed for chicken livers where duck livers will make them even better.
Do you live near me? My hubby and I are free for dinner. Seriously, we did a cooking class at a local place and they gave us about ten or twelve recipes for duck liver dishes, terrines, pates, seared. I can dig it up, scan, and email it to you if you are interested. Drop me a note. I will add my email to my profile.
Spaghetti Caruso is my husband's favorite -- instead of the usual marinara sauce, I substitute Marcella's Tomato-Butter sauce, adding the quickly sauteed chicken livers.
You already have a plethora of pate/terrine suggestions. I remember from many years ago a chicken liver-sauteed mushroom-ham-Marsala mix that was served with creamed spinach. My sons decided that it looks like dog sick and they're right. However, it is quite delicious. Unfortunately, it has fallen off my radar and needs to be returned.
I can't think of anything nicer than having a huge stock of livers; oh wait, I already do! When buying poultry, I always opt for the whole bird. I store hearts/gizzards, necks etc in one freezer bag (waiting for a stock-making day) and the livers in another freezer bag. I have always combined the ducks, turkey and chickens and use them interchangeably. Time to ressurect the "dog sick" for a quick dinner.
I'm exceedingly jealous of your duck fat stash. There's nothing better for sauteeing potatoes (unless it's foie gras fat .....).
I'm moving from my hotel of 4 months (adios!) on Tuesday next, to a real house, and my first precious cargo is my 6 pints of duck fat.
I am familiar with many preparations for chicken liver, which I like, and with foie gras, which I like considerably more. I am hoping to find a use for duck livers that middles the difference, probably a nice pate. I am encouraged by hotoynoodle to learn that it freezes well. I am inclined to make a large batch. The grapevine has it that Alan Barnes has expertise in this area, and I'll dial him up also. Gembellina's recipe looks good, and I like GretchenS' idea, too. vstock is sending other recipes. Quack, quack, how I wish it would rain....