Duck livers on toast
Australian Gourmet Traveller fast French recipe for duck livers on toast.
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Cooking tools:
- Grill
- Skillet
- Stove
- Baking sheet
- Oven
- Mixing bowl
- Wooden spoon
- Spatula
- Plate
Ingredients
- 80 gm butter
- 80 gm bacon, cut into lardons
- 8 golden shallots, quartered
- 12 duck livers, trimmed of sinew
- 100 ml port
- 150 ml veal stock
- 1 frisée, leaves picked
- 1 small radicchio, shredded
- 1 tbsp extra-virgin olive oil
- 2 tsp red wine vinegar
- 4 thick French-style loaf slices
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