February 28, 2009

Filed under: Uncategorized, Poultry and Game Birds, Offal — ros @ 1:21 pm

I need to do more storecupbioard based cooking. The results never fail to please and it’s always a good feeling to know you’re saving money. I guess I do it less than I used to because I’m spoiled by the area in which I live. Everything’s available within a five minute walk unless, of course, it’s Sunday. 

Last Sunday I wandered into Waitrose on my way home and found a pack of duck liver in the bargain bin. At £1.30, I couldn’t say no. Although I’d never cooked duck liver before, I thought it fair to assume it tasted similar to chicken liver and that’s the basis I worked on when I made this.

duck liver, apple and black pudding salad

 Lurking in my fridge was a bunch of parsley and a bag of rocket which, combined with some walnuts from the storecupboard and a chopped granny smith apple made a nice tart accompanimnet to the livers. I dressed this salad with extra virgin olive oil mixed with a little apple juice and brown sugar and then served it on a bed of black pudding. The potatoes were just thickly sliced and roasted until golden brown in duck fat (from the last time I had duck). The livers were simply seared until just browned on the outside.

And that was it really. No need for a recipe with something so simple, and I doubt I could remember quantities anyway. The duck livers were, as I thought, similar to chicken livers but more rich with a great texture. At that price they’re a much better choice than calf liver.  

4 Comments »

  1. I’m a liver loving convert now! Will look out for duck liver.

    Comment by Amanda — February 28, 2009 @ 5:20 pm

  2. Hi Ros, Thanks for your kind comments. No, not brave, just a little crazy!
    Hope you come back and visit soon…
    Alex

    Comment by Alex — March 1, 2009 @ 3:39 pm

  3. I love duck. I miss Waitrose. I miss Sainsburys. I love this kind of cooking. Simple, rustic, but so damn good. I will have to try this the next time I have the opportunity to pick up some decent liver.

    Comment by Angry Brit — March 3, 2009 @ 7:48 am

  4. That looks great. I will definitely try that as I love duck. It reminded me of when my husband and I were in France and went to the area Foie Gras originated.

    Comment by Mirren McLeod — April 9, 2009 @ 1:49 am

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