Best Fresh Duck Liver Bruschetta Recipes

FRESH DUCK LIVER, SHALLOTS AND BRIOCHE

Steps:

• Heat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers.
• Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

DUCK LIVER PATE WITH CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
• Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.