Title: Duck Liver Crostini Toscane with Spicy Cucumber Salad
Categories: Poultry Offal
Yield: 1 Servings

4	tb	Virgin olive oil
1	md	Red onion, thinly sliced
1	lb	Duck livers or chicken
		Livers
2	tb	Capers, rinsed and drained
2		Anchovy fillets, rinsed and
		Patted dry
1	ts	Crushed red pepper flakes
		Plus 1 tablespoon
1	c	Dry red wine
		Salt and pepper to taste
1	lg	English cucumber
2	oz	Olive oil
1	oz	Red wine vinegar
1/2	ts	Sugar
		Salt and pepper to taste
12	sl	Italian country bread, cut
3/4		-inch thick

In a 10-inch to 12-inch saute pan, heat oil slowly over medium heat. Add onion and cook slowly until soft but not brown (about 10 minutes). Add livers, capers, anchovy fillets and red pepper and cook until lightly browned (about 10 minutes). Add wine and cook until only 3 to 4 tablespoons of liquid remain.

Pour liver mix into food processor and blend intermittently, leaving lumpy ~- not smooth -- like a puree. Season with salt and pepper and remove to a small mixing bowl.

Peel cucumber and remove seeds. Slice into 1/8-inch half moons and dress with oil, vinegar, sugar and season with salt and pepper.

Grill or toast bread on both sides and spread 1 tablespoon duck liver mixture over each one. Divide among 4 plates. Place 2 tablespoons of cucumber mixture on each plate and serve immediately.

Yield: 4 servings

MOLTO MARIO #MB5675

From: Sylvia Steiger Date: 09 Oct 97 National Cooking Echo Ä

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