Duck Liver, 500g

Fresh Duck Liver 500g is 500g of fresh duck liver – richer and more robustly flavoured than chicken liver, with a darker colour and a more pronounced, complex character. Fresh duck liver has a depth of flavour that makes it outstanding both as a terrine or pate ingredient and pan-fried as a quick main course. As a result, it suits the same preparations as chicken liver but with a more pronounced result. Furthermore, duck liver makes a remarkable smooth parfait that approaches foie gras in richness. In particular, quality and freshness matter more with duck liver than almost any other offal.

About Fresh Duck Liver 500g

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Fresh Duck Liver 500g From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Fresh Duck Liver 500g

To get the very best from it:

• Trim away any membrane or sinew and pat dry before cooking.
• Sear in foaming butter over a high heat for 2 minutes per side for a pink result.
• Furthermore, blend with butter, shallots and Armagnac for an outstanding duck liver parfait.
• Additionally, use in a terrine alongside duck confit for a classic Gascon preparation.

Perfect Pairings

This product pairs beautifully with:

• Good butter, shallots and Armagnac or Cognac in a parfait preparation
• Caramelised onions and bacon for a simple pan preparation
• Toasted brioche or good country bread as an accompaniment
• A glass of Cahors, Madiran or a Sauternes alongside

Storage: Keep refrigerated and use within 2 days of delivery. Offal is highly perishable – freshness is essential for the finest flavour. Furthermore, it can be frozen on the day of delivery for up to 3 months. However, defrost slowly in the fridge overnight before use. Delivered fresh and ready to prepare.

However you cook it, Fresh Duck Liver 500g brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.