Duck livers on toast with whisky cream sauce Recipe · Gressingham
Serve duck livers on toast topped with a rich whisky cream sauce for an indulgent starter.
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- Paper towel
- Plate
Ingredients
- 400g of Gressingham duck livers
- salt
- vegetable oil
- 20g of butter
- 2 shallots, finely diced
- 50ml of whisky
- 120ml of brown chicken stock
- 75g of double cream
- 2 tbsp of chopped parsley
- 2 tbsp of chopped chives
- 1 dash of lemon juice
- 1 knob of butter
- 1 loaf of brioche, 4 thick slices
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