Duck liver with green and black olives

This is a simple, almost rustic, but very enjoyable, way of cooking duck livers.  The quantities are not critical, so, be flexible.

The dish has lovely flavours of the South of France.

Serve as a starter or as a supper dish.

Preparation Time: 10 Mins

Cooking Time: 35 Mins

Total Time: 45 Mins

Ingredients

For 6 servings…

1 kg                Duck livers

230 ml             Consomé  - chicken   

1 glass             Wine  - dry white     

1 ladle             Tomato sauce          

12                   Olives  - green, stoned and blanched       

12                   Olives  - black, stoned

1 small glass      Madeira    

  Pepper          

  Salt              

For the tomato sauce

5 tbs               Olive oil    

1 tbs               Tomato purée         

1 tbs               Vinegar  - red wine   

1 tsp               Paprika     

Method

To make the tomato sauce…

Mix together all the ingredients, cover and store in the fridge until needed.

To cook the livers…

Skin the livers and remove the sinews and tendons.  Brown the trimmings in a flameproof casserole and add the consommé and white wine.  Boil gently for 10 minutes.  Put the livers in this hot stock and cook gently for 10 minutes.  Take out the liver and keep it warm on a serving dish.

Remove the fat from the cooking liquid.  Add the tomato sauce and cook over a high heat for 10 minutes or until reduced.  After reducing for 5 minutes, add the olives and the madeira.  After cooking for a further 5 minutes, taste the sauce to check the seasoning, then pour on to the liver.

Wine recommendations

A sweet white wine or robust red.

Conventional

     Madiran

     Pacherenc du Vic-Bilh

Interesting

     Gaillac

     Graves Supérieures

     Jurançon doux