Pan-fried duck livers in butter | pickled red onions | apple | pomegranate

Dansk

Pan-fried duck livers in butter with pickled red onions, apple and pomegranate

The other day I posted onto Instagram a light dinner that I made from some duck livers I found while browsing for ideas in Salling. I had a sudden craving for the creaminess and wonderful fatty flavour that I so love about liver – it was too difficult to resist at that point.

#lightdinner pan fried duck livers in butter with pickled onions, apple and pomegranate

A photo posted by aarhusfoodie (@aarhusfoodie) on

I felt that the update just wasn’t complete if I didn’t follow it up quickly with a short post on how to whip up this quick meal. I like liver to be fried quickly so that it is still pink in the middle, which means that when you bite into it its likes butter on your tongue. So soft and creamy and fatty that eventually you will get enough – which is why I prefer serving liver in small portions on top of a piece of bread and fresh elements to balance the fattiness.

Pan-fried duck livers in butter with pickled red onions, apple and pomegranate

  • duck or chicken livers
  • butter
  • salad
  • 1 apple, diced
  • 1/2 pomegranate seeds
  • a few slices bread
  • 1 red onion
  • 3 tbs apple cider vinegar
  • 2 tsp sugar
  • coarse salt
  • freshly ground pepper

1. Slice the red onion very thin, use a mandolin if necessary. Marinate them in a bowl with the vinegar, sugar, salt and pepper for about 15 minutes, or while you prepare the rest.

Seasoned onions before pickling
Seasoned red onions before pickling
Onions pickled in apple cider vinegar and sugar
Red onions pickled in apple cider vinegar and sugar

2. Wash and pat dry livers. Season with salt and pepper.

Duck livers seasoned with salt and pepper
Duck livers seasoned with salt and pepper

3. Melt a good knob of butter on a pan at medium-high heat – you want to give the livers a good sear from the beginning. Once the butter begins to bubble and foam place the livers on the pan. Livers don’t need long to cook and depending on how big these livers are, you need to fry them for about 2-4 minutes on each side.

Fried duck livers
Fried duck livers

4. In the same pan, toast the slices the of bread. Stale bread is best here – it sucks up those buttery juices best that also make the slices so crunchy and flavourful.

5. Layer the salad and livers on top of the bread, sprinkle with apple pieces and pomegranate seeds. Garnish with a good helping of pickled onions.

Duck liver with pickled onions, apple and pomegranate
Duck liver with pickled red onions, apple and pomegranate
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Pan-fried duck livers in butter with pickled onions, apple and pomegranate
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