Duck Livers On Toast Recipe & Whisky Cream Sauce
This duck liver recipe pairs the livers with a whisky cream sauce to spectacular effect. The duck livers are served on brioche toast
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Toaster
- Plate
Ingredients
- 400g of duck livers
- salt
- vegetable oil
- 50ml of whisky
- 20g of butter
- 2 shallots, finely diced
- 120ml of brown chicken stock
- 75g of double cream
- 2 tbsp of parsley, chopped
- 2 tbsp of chives, chopped
- 1 dash of lemon juice
- 1 loaf of brioche, 4 thick slices
- 1 knob of butter
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