What to do with a single duck liver?

Flour-dredged and deep-fried is nice, or just sauteed in butter. Freezing will harm the lovely creamy texture, but if that happens it's great pureed and added to savory stews, meat sauces, etc.

― Paul Eater (eater), Friday, 25 November 2005 04:17 (twenty years ago)

Hrm. This one's already been frozen, alas. So into a bolognese-like pasta sauce perhaps.

― Jaq (Jaq), Friday, 25 November 2005 04:39 (twenty years ago)

Eat it with some Fava and a nice Chianti.

― Dr.Lec, Sunday, 18 December 2005 02:33 (twenty years ago)