devilled duck livers

Devilled Duck Livers with Poached Egg on Toast

As featured in Market Harborough Magazine

Serves 4

Ingredientsdevilled duck livers

  • 400g Duck Livers
  • 4x Eggs
  • 4 x Slices of Bread
  • 1x Tablespoon Tabasco
  • 1x Tablespoon Worcester Sauce
  • 1x Teaspoon English Mustard
  • 1x Clove of Garlic finely chopped
  • 1x Tablespoon Olive Oil
  • 1x Tablespoon Sunflower Oil
  • 2x Tablespoons Vinegar
  • 1x Knob of Butter
  • Salt & Pepper for seasoning
  • Salad to Serve 4 People

Method

  1. To make the marinade place the tabasco, worcester sauce, finely chopped garlic, English mustard and olive oil into a bowl and whisk until all the ingredients are well incorporated.
  2. Place the duck livers into the marinade and place into the fridge for at least 1 hour or preferably over night.
  3. When livers are ready for cooking, place a frying pan onto a high heat and add the knob of butter with the sun flower oil to the pan. Place the livers into the hot butter and fry on each side for 40 seconds. When cooked turn the heat off and leave the livers to rest in the pan.
  4. Put your bread into the toaster or under the grill and toast to your liking.
  5. Whilst bread is cooking place a pan of water onto a high heat and add vinegar, bring liquid to the boil.
  6. Place eggs into vinegar water and poach for 2-3 minutes until cooked but still soft.
  7. To plate the dish place the livers onto the buttered toast with poached egg on top, drizzle juices over the top and serve with a dressed side salad.

Wine Choice

A great wine to accompany this dish would be Les Maudelaines from France which you will find in Duncan Murray Wines on Adam & Eve Street. This wine has 3 grape varieties in Vermentino, Grenache Blanc and Marsanne. Savoury citrus will cut through the rich livers whilst stoned fruits of apricots and peaches will mellow the spiciness to the dish.