What to do with a single duck liver?

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Suggestions please! Also - can I refreeze this for later use?

Jaq (Jaq), Friday, 25 November 2005 03:54 (twenty years ago)

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)

three weeks pass...
Eat it with some Fava and a nice Chianti.

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


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