The Nasty Bits: Duck Liver Recipe
- 4 to 6 duck livers
- A few tablespoons cornstarch or flour for coating the livers
- 1/2 teaspoon of salt, or to taste
- Pepper to taste
- 3 tablespoons of butter or duck fat
- 1/2 pound dark red cherries, either Bing or another variety
- 1/2 pound rhubarb, about 4 to 5 stalks
- 1/4 cup sugar, or to taste
- 1 teaspoon fig balsamic vinegar, optional
- To make the sauce: Rinse the cherries and rhubarb in cold water. Chop the stalks of rhubarb into 1/4-inch slices. Remove the pits from the cherries and chop into halves. Place the rhubarb and the cherries in a small saucepan, along with the sugar. Simmer over low heat for 20 minutes. The sauce should be like compote: fleshy and soft, with a few pieces of cherry still intact. Depending on the tartness of your cherries, you may need to add a bit more sugar. If desired, add a splash of vinegar at the end. The sauce may be made in advance and set aside.
- Dry your livers on a towel; then cut them up into 1-inch segments and set aside.
duck livers, cornstarch, salt, pepper, butter, red cherries, rhubarb, sugar, balsamic vinegar
Taken from www.seriouseats.com/recipes/2010/06/the-nasty-bits-sauteed-duck-livers-with-rhubarb-and-cherry-sauce-recipe.html (may not work)