Duck livers

[SomeGuy]

Any suggestions, for a main course recipe? (i.e. not paté)

[thereistheball]

Still, sounds delicious. My father liked to think he was renowned for his liver pate. Actually it was almost inedible and the kitchen looked like an abbatoir when he had finished (he always forgot to put the stopper back in the Magimix). Nonetheless I am still very fond of it, and think of them both, now long deceased, when I eat it. Thanks for you tips.

[SomeGuy]

Just fried some duck livers in lots of butter until cooked but still pink inside. Then fried 1/4 onion and six cloves of garlic (I like garlic) in lots of butter, orange juice and Pimms (Cointreau would be better), and bunged the whole lot in food processor. Added even more butter.

Texture not the best, flavour good.

[thereistheball]

Duck liver pate is so delicious though. DD addicted to it and I keep thinking I should make it myself instead of giving her the shop-bought one with too much salt in it. What recipe would you use?

[meltedmarsbars]

Regularly make a chicken liver pasta dish, don't see why it wouldn't work with duck livers:

Saute shallot and garlic, add chopped livers, tsp tomato puree, slosh of alcohol, fry 5 mins, add lots of chopped parsley and serve with pasta.

[SomeGuy]

I couldn't find a credible recipe, so I minced a couple of rump steaks and made beef burgers with garlic herb butter centres, which I bbqed with a slice of bacon, and served in a bun with cheese, gherkin, ketchup, squirty mustard, tomatoes and fried onions. Plus bbqed corn-on-the-cob with garlic butter and bbqed rib-eyed steak on the bone with fried onions.

All very healthy.

Will have to make duck liver paté tomorrow, I suppose.