Features
Weight
500g
Variety
Ducks Liver
Provenance
Free Range
Region
South West England
Duck Liver, 500g
Discover the incredible flavour of our Free Range Duck Liver from the renowned Creedy Carver Farm in Devon. Experience the deeply satisfying richness of this succulent delicacy, best enjoyed when simply pan-fried with butter. Savour alongside a creamy mash and crisp vegetables for a truly comforting meal. You can rest assured that our duck carries the prestigious Red Tractor – Farm Assured Standards mark as a stamp of approval for its quality. Indulge in the exquisite taste of our Duck Liver and impress your guests with a luxurious dish.
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Features
Weight
500g
Variety
Ducks Liver
Provenance
Free Range
Region
South West England
Description
Duck Livers On Toast with Whisky Cream Sauce
Duck livers have never had it so good. In this duck livers recipe from Dominic Chapman, Gressingham duck livers are coated in an incredible whisky cream sauce, then placed on pillowy brioche bread. You can use whatever whisky you like for the sauce, depending on what sort of flavour you’d like the whisky to impart.
Serves 4
Ingredients
SEARED DUCK LIVERS
400g of duck livers
Salt
Vegetable oil
WHISKY SAUCE
50ml of whisky
20g of butter
2 shallots, finely diced
120ml of brown chicken stock
75g of double cream
2 tbsp of parsley, chopped
2 tbsp of chives, chopped
1 dash of lemon juice
BRIOCHE
1 loaf of brioche, 4 thick slices
1 knob of butter
Preparation
Begin by cleaning the livers and removing any small pieces of sinew or loose flesh.
Coat the base of a frying pan with oil and place over a high heat. Caramelise the livers until golden brown on both sides and season with salt – they should be slightly pink in the middle. Remove from the pan and rest in a warm place.
Add the butter to the same pan with the shallots and sweat until soft. Add the whisky, reduce until almost dry, then add the chicken stock and reduce again by half.
Finish the whisky sauce with double cream and reduce the sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place.
To prepare the brioche, trim the crusts from the slices and each slice into neat circles. Heat a large knob of butter in a pan and fry the brioche until golden brown on each side. Remove from the pan and place on absorbent kitchen towel to absorb any excess fat.
Before serving, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously.
Recipe by Dominic Chapman Great British Chefs
