ezRecipe-Zee: Cooking Recipe: How to make Duck Liver Crostini Toscane With Spicy Cucumber Salad

Duck Liver Crostini Toscane With Spicy Cucumber Salad

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Date Added:	February 29, 2008
Calories:	310
Serves:	4
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Salads / Dressings

Ingredients:

4     tablespoons   virgin olive oil
1     medium        red onion
1     pound         duck livers or chicken livers
2     tablespoons   capers
2                   anchovy fillets
4     teaspoons     crushed red pepper flakes
1     cup           dry red wine
                    Salt
                    Freshly-ground black pepper
1     large         English cucumber
2     ounces        extra-virgin olive oil
1     ounce         red wine vinegar
1/2   teaspoon      sugar
12    slices        Italian country bread, 3/4" thick

Directions: one line for each direction. When saved the lines will be numbered.

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.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 310

Calories from Fat 90.6%

Total Fat

28g

Cholesterol

2mg

Sodium

151mg

Carbohydrate

Dietary Fiber

Protein

Points 9

Exchanges: 0 Lean Meat

Rating: ()

Added On: February 29, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-5675) - from the TV FOOD NETWORK