Duck liver pilaf
This duck liver pilaf is an easy and yummy dish, perfect for midweek suppers. It’s similar to chicken liver risotto, but made more like a pilaf. I used port, but rum or cognac would work too with the recipe. Serve it with some green salad.
Ingredients
Method
- Finely chop the onion.
- Rinse and drain the rice.
- Heat the oil in a large, heavy-based pan, then gently sauté the onion. Add the garlic and half of the marjoram and stir-fry for 30 seconds. Add the rice and two cups of water. Add the stock powder too.
- Bring to the boil over medium heat and cook until the surface of the rice becomes moon-like, then turn down the heat to the lowest setting, put a lid on and steam for 6 minutes. Turn off the heat and rest for 10 minutes.
- While the rice is resting, cut the duck liver into bite-size pieces.
- Heat a drop of oil in a frying pan, add the liver pieces and the remaining marjoram. Season with salt and pepper, add sear for a minute or so.
- Add the port or rum, then stir-fry for 3-5 minutes. Don’t overcook the liver -it can easily become rubbery!
- When the liver has changed colour all over, fold in the rice gradually and warm through.
- Serve with plenty of freshly ground pepper and some chopped fresh parsley, watercress or wild rocket leaves.