Growing up, my parents always ate quite traditionally. There were roasts every Sunday, plenty of casseroles to be had, seasonal puddings to be snaffled and, of course, liver and onions. As you’re probably aware, most children won’t go within touching distance of offal. The same was true in my mother’s kitchen. That attitude could never last for long, however; liver is too scrumptious not to be appreciated. This recipe for Duck Liver and Onions is fast becoming a favourite.
Once you get past the fact that offal is what it is, you really start appreciating it. Liver, in particular, is easy to come by, frugal in the extreme, wonderfully flavoursome and has a really appealing texture; an almost soft-as-butter feel. Of course, as with any meat it has to be cooked to perfection. Don’t worry about a bit of pink; that’s how things should be. That’s how you know it’s tender.
Cooking liver and onions takes so little time that it’s the perfect easy weekend lunch. No matter what revelry has taken place the night before. Even if you’re basically crawling from your pit of slumber, you’ll be enjoying a hearty slice of sourdough toast topped with succulent duck liver and sweet onions in no time, topped with that all important sprig of fresh thyme.
Duck Liver and Onions Recipe
- 2 whole duck livers
- 1 onion, roughly chopped
- 1 tbsp olive oil
- ¼ tsp English mustard
- 1 tsp cider vinegar
- pinch of salt
- 2 slices sourdough bread, toasted
- thyme to garnish
- Heat the olive oil and begin to sauté the onion over a medium heat. Wash your livers and chop each into 4 large pieces.
- Add the mustard and vinegar to the onions and stir until incorporated, season with a pinch of salt. Pop your bread on to toast.
- Add the chunks of liver to the pan and brown on each side, cooking for 3-4 minutes. Be careful not to overcook, they should have a tinge of pink on the inside.
- Spoon the liver and onions onto the toast and serve with a sprig of fresh thyme.
Cook: I believe all I’ve needed to say to convince you of just how cheap liver is. Using even the best quality produce, each liver should set you back only 50p. Liver is dirt cheap…
As such, this lazy weekend lunch for two should set you back no more than around £1.60.
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