Title: Fresh Duck Liver, Shallots and Brioche
Categories: Poultry Offal
Yield: 4 Servings

1	lb	Fresh duck livers, cleaned
		Any green bile and
		Gristle
1	tb	Rape seed oil
4		Shallots, finely diced
		(about 1/4 cup)
3	tb	Honey
3	tb	Sherry vinegar
1/4	c	Port wine
1/2	c	Veal, stock or demi glace
		Salt and fresh pepper
8		Fresh figs
		Fresh brioche loaf, sliced
		And toasted

Heat the rape seed oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers.

Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.

Yield: 4 to 6 appetizer size portions.

c. Michael Lomonaco 1997 SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1B08 FOIE GRAS From: Dave Drum Date: 23 Jan 98

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