MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Duck Liver with Sherry and Shallots on Croutons
Categories: Duck, Offal, Chicken, Loo, Wine
Yield: 6 Servings
2 Shallots
4 tb Dry sherry
3 tb Olive oil
12 oz Fresh, cleaned duck livers
-(chicken livers can be
-substituted)
4 tb Unsalted butter; room
-temperature
2 tb Italian parsley; roughly
-chopped
12 Freshly baked croutons;
-rubbed with fresh garlic
-when removed from oven
Salt and pepper
Heat the olive oil in a saute pan large enough to hold the livers
without overlapping them. If necessary, cook in two pans. When the
oil is heated, place the livers carefully in the pan and cook each
until it is still pink in the center. (Be careful not to cook the
livers on too high a heat. The livers should not get crusty, there
should be a smooth brown skin when finished cooking.)
Remove the livers from the pan and pour the sherry into the pan to
deglaze. Immediately turn the heat to low, and add the shallots to
the pan with the sherry. Cook the shallots until they have just
become translucent. Remove from the heat and allow both livers and
the shallots to cool to room temperature.
At this point the shallots, livers, and the butter are placed in a
food processor and pureed together. A little texture should be
maintained by not pureeing the livers too well. It is necessary not
to puree for too long, as the friction will produce heat and cause
butter to melt. Correct the seasoning with salt and pepper, sprinkle
with the freshly chopped parsley and serve on croutons.
http://www.vichon.com/recipes/dlssc.html
From: Michael Loo
Date: 22 Dec 98
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