Duck livers on toast with whisky cream sauce
by Dominic Chapman
Return to Recipe
Print
Ingredients
Fresh Meat
400g of duck livers
Store Cupboard
salt
Oils & Vinegars
vegetable oil
Beverages
50ml of whisky
Dairy
21g of butter
75g of double cream
Fruit & Vegetables
2 shallots, finely diced
1 dash of lemon juice
Cooking Sauces
120ml of brown chicken stock
Salad & Fresh Herbs
2 tbsp of parsley, chopped
2 tbsp of chives, chopped
Bakery
1 loaf of brioche, 4 thick slices