Duck liver with mushrooms
2 servings
40 minutes
Duck liver with mushrooms is a dish rooted in European culinary traditions, where harmony of flavors and elegance of presentation are valued. The tender liver, quickly fried to a light crust, reveals its richness and velvety texture, while the mushrooms—white, chanterelles, and morels—add a refined earthy note. Shallots and parsley bring freshness; garlic and allspice enhance the aroma; and sea salt highlights the natural notes of each ingredient. Serving on arugula greens makes the dish elegant and light. Duck liver with mushrooms is not just a gastronomic masterpiece but also an expression of love for the art of combining simple ingredients to create a rich, noble taste.
1
Season the liver with salt and pepper, and quickly fry it on both sides in a hot pan without oil. Pat it dry with a napkin.
- Duck liver: 150 g
- Sea salt: to taste
- Allspice: to taste
2
Soak the morels in cold water overnight, then rinse thoroughly and chop finely.
- Dried morels: 3 pieces
3
In a hot pan, sauté the mushrooms and vegetables in the following order: white mushrooms, chanterelles, morels, shallots, parsley.
- Porcini mushrooms: 100 g
- Chanterelles: 60 g
- Dried morels: 3 pieces
- Shallot: 1 head
- Parsley: 20 g
- Butter: 20 g
4
Add garlic, pepper, salt.
- Garlic: 1 clove
- Allspice: to taste
- Sea salt: to taste
5
Place arugula leaves, a mushroom assortment, and top with fried liver on a plate. Drizzle with broth, sprinkle with fragrant pepper, sea salt, and parsley.
- Rocket (arugula): 30 g
- Meat broth: 1 tablespoon
- Allspice: to taste
- Sea salt: to taste
- Parsley: 20 g
