Not so often there is duck liver on our table. The recipes that we use are more focused on pork, beef, maximum - chicken liver. However, on the eve of the holidays you can treat yourself to something new and unknown. At least in order to compare how unfamiliar the product is from a long-tried one.
Duck liver in sour cream
In most cases, it doesn’t matter what exactly lies in your refrigerator: chicken or duck liver - recipes can be applied to both varieties. In sour cream, one and the other turn out equally well. Cooking this dish is as follows. A kilogram of duck liver is cleaned of unnecessary deposits - films, fat, etc., washed, strained and pierced with a toothpick (to prevent "shooting"). Cutting is not worth it: this results in meat juice, and the size of the product is not so large. The liver is crumbled in flour and fried in a hot oil until blush, after which it is laid out in a cauldron. In the juice left from it, a frying is made of two onions; shifted to the liver. In a cup, sour cream (3 tablespoons) is slightly diluted with water, combined with salt and a spoonful of flour and whipped until smooth. The resulting mixture is poured into a cauldron, added with water to the level of the liver, and after boiling, the contents simmer for half an hour on low heat. At the end, selected spices, herbs and salt are poured (if it is not enough).
Gourmet duck liver with tomatoes
It cooks very quickly, it turns out extremely aromatic, but for successful experiments you need a wok, or at least a thick-walled and thick-bottomed vessel - duck duck liver will be prepared in it. Most recipes mean it is not cut, but for this it’s worth chopping a large liver (at least in half). The offal is quickly and almost at maximum heat fried. If there is a lot of it, several calls are required. No more than 3 minutes are allowed for each batch. In the fat remaining from the liver, frying is done from quarters of onion rings (three minutes, again, that's enough). Chopped garlic, zira and coriander are added to it - for half a minute. Then, small cubes of tomatoes and 2 tablespoons of balsamic vinegar are introduced (per 800 g of liver; the remaining seasonings are optional). After 3 minutes, the liver is again put into the container for five minutes, peppered and salted. Do not forget to stir!
Duck liver pate
One of the best and unique dishes! It will require quite a few additional components, but it is worth the hassle. If you want a truly gourmet meal, do not neglect any ingredient.
Finely chopped onion head and clove of garlic. In butter, they are allowed for no more than four minutes. Prepared liver - about three hundred grams - is fried for three minutes along with fresh herbs - rosemary, parsley and thyme. When it cools down, everything that the duck liver paste consists of makes its way through a blender to a paste along with 100 grams of butter. The mass is mixed with two tablespoons of brandy, laid out in a bowl or container and filled with melted butter. This is where the cooking ends. You can eat the duck liver paste as soon as it cools down. A sandwich with it can be decorated with greens, olives or olives, capers and pickled small cucumbers.
"Foie gras"
All of the above is far from a complete list of what duck duck can make happy. Recipes offer pies with it, casseroles, grilling and stewing options. However, nothing beats the famous French dish! For its preparation you will have to spend a lot of money, because the duck foie gras is made only from poultry, which has been specially fed for a special diet. The first liver that comes across, even if it’s duck, will not do. But such a “workpiece” costs two to three times more expensive than usual.
To prepare it, the home recipe advises first to pickle the liver for half an hour in a pile of good port mixed with white pepper and salt (the marinade is enough for half a kilogram). Then the offal is wrapped in foil, punctured several times, and put in the oven. Baking time is usually indicated on the packaging with the liver; on average - about half an hour. The main thing in this business is not to overdo it!