| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mike03 | 4 | servings | ||
INGREDIENTS
| 1 | lb | Fresh duck livers; cleaned of any |
| Green bile and gristle | ||
| 1 | tb | Canola oil |
| 4 | Shallots; finely diced | |
| 3 | tb | Honey |
| 3 | tb | Sherry vinegar |
| 1/4 | c | Port wine |
| 1/2 | c | Veal stock or demi glace |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | Fresh figs -; (to 8) | |
| Fresh brioche loaf; sliced and toasted |
INSTRUCTIONS
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. This recipe yields 4 to 6 appetizer size portions. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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