It is somewhat scandalous that a website entirely dedicated to eating good food on a relatively tight budget has barely tackled the subject of offal. Aside from a recipe for chicken liver pate, my dealings with internal organs have been few and far between. In fact, other than being a vegetarian, there is no good reason for not indulging in liver from time to time. It is shockingly inexpensive, fabulously delicious and utterly healthy and deserves to be placed back on the dinner tables of what seems to have become a rather squeamish nation. Fantastic ingredients simply cooked is always my favoured approach and no description could be more fitting for this recipe for Duck Liver on Toast.
For those of you who haven’t indulged, liver is certainly a little different from your “average” meat. Very tender and buttery in texture, liver literally melts in your mouth conveying a level of luxury that belies its cost. At around £5/kg, duck liver is among the cheapest cuts out there and is far more flavoursome than, for instance, chicken breast. More families really should learn to love their offal.
Liver is also an incredibly versatile ingredient, equally at home on toast as it is in a traditional dish such as liver and onions. My duck liver on toast recipe takes the very meaty, indulgent flavour of liver and complements it with nutty browned butter and fragrant fresh thyme. Such an approach makes for a well-balanced breakfast or lunch, which celebrates the forgotten qualities of a once much-loved meat.
Duck Liver on Toast
• 2 whole duck livers, trimmed and cleaned
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 20g butter
• a few sprigs of thyme
• a pinch of salt
• 2 slices of sourdough bread
1. Heat up the oil in a thick-based pan and cook the livers until caramelised on each side. Set aside to rest in a warm place.
2. Add the butter, shallots and a few sprigs of thyme to the same pan. Cook until the shallots are turning a golden brown. Pop your bread down to toast.
3. Return the livers to the pan and warm through, while basting with the butter. Add a pinch of salt and serve with an extra sprig of thyme and a small amount of good-quality mayonnaise.
Cost: As I’ve shown above, duck liver is an incredibly inexpensive ingredient at £5/kg. Two whole livers should set you back around £1, which frankly makes me feel like a thief! Indeed, this simple dish should set you back no more than £1.70.
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