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  Recipe Home » Misc » Duck Liver Crostini Toscane With Spicy Cucumb
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  Duck Liver Crostini Toscane With Spicy Cucumb
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
***** Not Found *****
Instructions:
4 TB virgin olive oil
1 md red onion, thinly sliced
1 lb duck livers or chicken
: livers
2 TB capers, -- rinsed and
: drained
2 anchovy fillets, -- rinsed
: and patted dry
1 ts crushed red pepper flakes --
: plus 1 tablespoon
1 c dry red wine
: Salt and pepper to taste
1 lg English cucumber
2 oz extra virgin olive oil
1 oz red wine vinegar
1/2 ts sugar
: Salt and pepper to taste
12 sl Italian country bread, --
: cut 3/4-inch thick

In a 10-inch to 12-inch saut_ 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.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5675

Date: Fri, 25 Oct 1996 14:26:10
~0400
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