Try this Fresh Duck Liver, Shallots And Brioche recipe, or contribute your own.
Suggest a better descriptionHeat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers. Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig. This recipe yields 4 to 6 appetizer size portions. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 servings | ||
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Calories: 75 | ||
Calories from Fat: 32 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 36.7mg | 1 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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