Duck Livers With Pasta

Author:

Ingredients

Preparation

Diet Types

+ View All

Ingredients

Portion(s):

Units:

400 ml chicken stock, low sodium

30 g butter, unsalted

1 tbsp olive oil

275 g Duck liver

3 pcs red onion

400 g bow tie pasta

100 ml red wine vinegar

Active time 1 hr 0 min

Ready in 2 hr 0 min

Preparation

  1. Trim the fat and any sinew off the duck livers, then chop into small pieces.
  2. Thinly slice the onions.
  3. Boil the chicken stock in a small pan until it has reduced by 3 quarters and develops a syrup-like consistency.
  4. Whilst the stock is reducing, add the butter and olive oil to a hot frying pan and when the butter starts to foam, add the duck livers. Cook on a high heat until the livers have browned all over.
  5. Scoop out the livers and set aside, then add the onions and a pinch of salt to the same pan. Reduce the heat and cook gently for 45 minutes.
  6. Cook the pasta according to the package instructions.
  7. Add the red wine vinegar to the onions and simmer until reduced by half.
  8. Add the reduced chicken stock and the livers to the onions.
  9. Drain the pasta and mix together with the liver and onions, along with a couple of tablespoons of the pasta cooking water.
  10. Serve immediately.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 614.88

Protein 28.84 g

Carbohydrate 88.93 g

Of which sugars 8.17 g

Fat 14.96 g

Of which saturates 5.69 g

Fibre 4.78 g

Sodium 339.53 mg

Good Points

High in Potassium

High in Vitamin B6

High in Manganese

High in Folate

High in Copper

Source of Magnesium

High in Pantothenic acid

High in Phosphorus

High in Iron

High in Riboflavin

High in Zinc

High in Vitamin B12

High in Phosporus

High in Niacin

High in Selenium

High in Thiamin