Duck Livers On Toast & Whisky Cream Sauce Recipe

Cooking Directions

• STEP 1.Heat a pan over medium heat and add a knob of butter.
• STEP 2.Add the duck livers to the pan and cook for 2-3 minutes on each side, or until they are cooked through.
• STEP 3.Remove the duck livers from the pan and set aside.
• STEP 4.In the same pan, add the whisky and deglaze the pan, scraping up any browned bits.
• STEP 5.Add the cream to the pan and simmer for a few minutes until the sauce thickens slightly.
• STEP 6.Season the sauce with salt and pepper to taste.
• STEP 7.Toast slices of bread until crispy.
• STEP 8.Place the cooked duck livers on top of the toast and drizzle with the whisky cream sauce.
• STEP 9.Serve immediately.

Cooking Tips

• Make sure not to overcook the duck livers, as they can become tough and dry.
• You can substitute the whisky with brandy or cognac for a different flavor profile.
• If you prefer a milder taste, you can soak the duck livers in milk before cooking to remove any gamey flavor.

Storage and Serving

• This dish is best served immediately after cooking.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the leftovers, you can briefly sauté the duck livers in a pan and warm up the sauce.