forgot password?
remember me

Poultry and Game

Add a Reply
Topic Message

Duck Liver, Orange and Hazelnut Stuffing

message posted 12-Dec-08 13:09:45
Serves 8

Easy to make and bake in a tray. For fresh breadcrumbs use bread that is about three days old so it crumbs easily.

Livers from 2 ducks, washed
75g butter
2 tbsp olive oil or duck fat
100g lean streaky bacon or pancetta, chopped finely
1 red onion, chopped
2 fat cloves garlic, crushed
1 sprig fresh thyme
150g fresh white breadcrumbs
8 fresh sage leaves, shredded
Grated zest 1 large orange
75g chopped roasted hazelnuts
2-3 tbsp chopped fresh parsley
1 large free-range egg, beaten
1 tsp sea salt and freshly ground black pepper

1 Check the livers for any discoloured parts and cut them out. Chop the rest quite finely. Heat half the butter and a tablespoon of oil in a large frying pan and sauté on a medium heat, stirring for about 5 minutes until browned. Remove from the pan with a slotted spoon.
2 Add the remaining butter and oil to the pan and mix in the bacon or pancetta. Fry for about 5 minutes until browned and crispy. Mix in the onion, garlic and thyme leaves. Cook for another 5 minutes until softened.
3 Return the livers, season well and mix in the breadcrumbs, shredded sage, orange zest, nuts, parsley and beaten egg. Mix well together and season.
4 Grease a smaller shallow roasting tin or dish with a little more butter, and press in the stuffing in an even layer. Cool and chill until ready to serve next day. Bake in the oven at the same time as the potatoes for about 20-25 minutes (at about 190C,
Gas 5). Cool for 5 minutes, then cut into squares about 3cm. Serve piled up on a warm plate

Follow us on Twitter  Follow us on Twitter Find Us on Facebook
© ChefsWorld   |  Terms of Use |  Site map  |  Web Design by OS3