Duck Liver and Potential Sauce
Hey i'm new to this board, but i've been working in the industry for a few years and i'm almost done with culinary school. HOWEVER, i feel a tad guilty constantly pestering my chef instructors and sous/executive chefs for knowledge so i seek any info here...I have a TON of duck liver due to my passion for duck stock and am looking for any advice on how to incorporate them into a sauce to serve with some recently acquired flat irons....Maybe some red wine, shallots, veal glace, and a quick blend?
It could work, you would have to be very careful not to overcook the livers or I think you would end up with a grainy and not so pleasant sauce. Pureeing cooked protein can get weird. I know there are sauces traditionally thickened with blood, maybe pureeing the livers raw and tempering them into a hot sauce would work better?
If you have a ton of livers, it can't hurt to try with a few. So much of cooking is just trying things and seeing how it turns out and adjusting from there. Recipes and theory can only take you so far, sometimes you just have to cook it.