Duck livers are very rich, but they are sensationally tasty when given the right treatment.
This very tasty dish is on my current menu. Most people don't like the taste of fresh liver, they say ack! But this entree has proved to be eternally popular at my restaurant, so give it a try; you might be surprised.
1kg (2 lb) duck livers, cleaned
½ cup brandy
½ cup port
200g (6½ oz) butter, melted
500ml (2 cups) pouring cream (35% butterfat)
4 eggs, lightly beaten
Blend the alcohol & livers in a food processor until smooth. Push mixture through a chinois or a fine sieve. Add the butter, cream & eggs in that order. Mix well & season (be generous with the salt). Strain again into a loaf or parfait tin & cover with foil. Place in a bain marie (a tray containing water) & cook in a preheated 180° C (350° F) oven for 40 minutes or until set.
This dish has numerous applications. Cut a thick wedge as an entrée, with fresh figs and a dash of olive oil, or place thin slices on bread with raisins as funky cocktail food.
It works equally well if you use chicken livers.