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Tagliatelle with duck liver and caramelized onion

This tagliatelle with duck liver and caramelized onion is surprisingly delicious dish! Also, duck liver is very nutritious so this dish is healthy too, particularly, if you make it with wholewheat pasta. Serve it with a crispy salad.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g tagliatelle wholewheat, if possible
  • 1 Tbsp olive oil
  • 1 large red onion
  • 1 Tbsp balsamic vinegar
  • ½ red pepper
  • 300 g duck liver
  • 1 tsp dried marjoram
  • 1 Tbsp Sherry or brandy
  • ½ cup chicken stock
  • 3 Tbsp chopped parsley
  • Salt & pepper

Method
 

  1. Cook the pasta according to packet instructions, then drain, keeping a cupful of the cooking water. Keep the pasta warm, set aside the water.
  2. Meanwhile, thinly slice the onion and finely chop the red pepper. Chop the liver into bite-sized chunks.
  3. Heat the oil in a non-stick pan and gently sauté the onion for about 8 minutes, until it has softened.
  4. Add the red pepper and balsamic vinegar, then sauté for 5 minutes, until the onion has slightly caramelised.
  5. Add the liver pieces, marjoram and stir for 1 minute until the colour of the liver has changed.
  6. Add the sherry or brandy and let it sizzle, then stir for a few seconds to reduce.
  7. Mix the pasta water with the chicken stock cube and pour half of it over the liver.
  8. Reduce it for a couple of minutes, but don’t overcook, otherwise the liver will become rubbery.
  9. Mix in the pasta and parsley, tossing well with a tongue. Add more stock if it’s too dry.
  10. Serve with plenty of freshly ground black pepper, garnished with parsley leaves.