Duck with a liver. Duck liver: cooking recipes

Not so often there is duck liver on our table. The recipes we use are more focused on pork, beef, maximum - chicken liver. However, on the eve of the holidays, you can treat yourself to something new and unknown. At least in order to compare how an unfamiliar product differs from a long-tried one.

Duck liver in sour cream

In most cases, it does not matter what exactly is in your refrigerator: chicken or duck liver - recipes can be applied to both varieties. In sour cream, both are equally excellent. This dish is prepared in the following way. Kilogram duck liver it is cleaned of unnecessary layers - films, fat, etc., washed, filtered and pierced with a toothpick (to prevent "shooting"). It is not worth cutting: in this case, meat juice flows out, and the dimensions of the product are not so large. The liver is rolled in flour and fried in hot oil until blush, after which it is laid out in a cauldron. In the juice left from it, two onions are fried; transferred to the liver. In a cup, sour cream (3 tablespoons) is slightly diluted with water, combined with salt and a spoonful of flour and beaten until smooth. The resulting mixture is poured into a cauldron, topped up with water to the level of the liver, and after boiling, the contents languish for half an hour over low heat. At the end, selected spices, herbs and salt (if not enough) are poured.

Gourmet duck liver with tomatoes

It is prepared very quickly, it turns out to be extremely fragrant, but for successful experiments you need a wok or at least a thick-walled and thick-bottomed dish - the duck liver will be cooked in it. Recipes for the most part imply it is not chopped, but for this it is worth chopping the liver coarsely (at least in half). The offal is quickly and almost at maximum heat fried. If there is a lot of it, several visits will be required. No more than 3 minutes are allotted for each game. In the fat remaining from the liver, frying is done from quarters of onion rings (three minutes, again, is enough). Chopped garlic, zira and coriander are added to it - for half a minute. Then small cubes of tomatoes and 2 tablespoons of balsamic vinegar are introduced (per 800 g of liver; other seasonings are optional). After 3 minutes, the liver is again placed in a container for five minutes, peppered and salted. Don't forget to stir!

Duck liver pate

One of the best and unique dishes! Requires quite a few additional components, but worth the hassle. If you want to really get it, do not neglect any ingredient.

Finely chopped onion and garlic clove. In butter, they are allowed for no more than four minutes. Prepared liver - about three hundred grams - is fried for three minutes along with fresh herbs - rosemary, parsley and thyme. When it cools down, everything that the duck liver pate consists of is made through a blender to a paste along with 100 grams of butter. The mass is kneaded with two tablespoons of brandy, laid out in a bowl or container and poured with melted butter. This completes the preparation. You can eat duck liver pate as soon as it cools down. A sandwich with it can be decorated with herbs, olives or black olives, capers and pickled small cucumbers.

"Foie gras"

All of the above is far from a complete list of what duck liver can make happy. Recipes offer pies with it, casseroles, options for frying and stewing. However, nothing compares to the famous French dish! To prepare it, you will have to spend a lot of money, because duck liver "foie gras" is made only from poultry fed according to a special diet. The first liver that comes across, even if it’s definitely duck, will not work. And such a “blank” costs two to three times more than usual.

To prepare it home recipe advises first to marinate the liver for half an hour in a stack of good port wine mixed with white pepper and salt (the marinade is enough for half a kilogram). Then the offal is wrapped in foil, pierced several times, and placed in the oven. The baking time is usually indicated on the package with the liver; on average - about half an hour. The main thing in this case is not to overdo it!

Chicken liver shish kebab

Cut the processed goose or turkey liver into pieces and scald with boiling water. Thread onto skewers or skewers interspersed with slices of pork smoked brisket and pre-fried hats fresh champignons. Sprinkle kebabs with salt, ground pepper and fry over ash-covered coals until tender.

From the book Cooking in Nature author Melnikov Ilya

Poultry carcass shish kebab Grate the chicken or duck carcass boiled halfway through with salt, spices, red and black pepper, lightly grease with vegetable oil. Tie the wings and legs tightly. Then grease the entire bird carcass with vegetable oil and salt on the outside.

From the book Classic Second Courses author Korobach Larisa Rostislavovna

Poultry shish kebab Ingredients: 1 bird carcass, 100 g melted butter, 4 onions, 100 g dill and cilantro, 100 ml water, salt. Preparation: cut the chicken, goose or turkey carcass into pieces, salt. Ignite in a cauldron melted butter, lay layers of pieces of poultry and

From the book Meat and Poultry Dishes author Andreeva Ekaterina Alekseevna

Poultry liver dishes Shchi with chicken liver Chicken liver - 400 g Savoy cabbage - 250 g Water - 7 cups Onions - 2 pieces Carrots - 1 piece Vegetable oil - 1 tablespoon Salt, dill and parsley, green onion to taste 1. Peel and chop carrots and onions

From the book Brazier, cauldron, barbecue. Delicious dishes by male hands author Zaitseva Irina Alexandrovna

Chicken shish kebab

From the book Economy Kitchen author Zvonareva Agafya Tikhonovna

From the liver of a bird Cut the processed goose or turkey liver into pieces and scald with boiling water. Thread onto skewers or skewers interspersed with slices of smoked pork belly and pre-fried fresh mushroom caps. Sprinkle skewers with ground salt

From the book Poultry Dishes author Zvonareva Agafya Tikhonovna

Shish kebab from poultry carcass Grate the inside of the carcass of poultry (chicken, duck) boiled until half cooked with salt, spices, red and black pepper and lightly grease with vegetable oil. Tie the wings and legs tightly and lightly grease the entire bird carcass on the outside with vegetable oil.

From book The best meals from tomatoes, cucumbers, peppers, cabbage and zucchini author Kashin Sergey Pavlovich

Poultry barbecue with pickles Ingredients: 600 g chicken or turkey fillet, 200 g apples, 100 g pickles, 50 ml vegetable oil, pepper, salt. Cooking method: Wash the chicken or turkey fillet, cut into pieces weighing 30–40 g, salt and pepper. Apples

From the book Chakhokhbili and other dishes of Georgia author

Liver shish kebab 1 kg lamb liver, 250 g fat tail fat, 70 g parsley, salt Peel the liver from the film and cut into cubes weighing 30-40 g. hot on the grill

From the book Olivier and others holiday salads author Cooking Author unknown -

Salad of poultry meat and chicken liver with pears Carcasses of 2 chickens, liver of 2 chickens, fat, 1 tbsp. a spoonful of oil, 6 large peeled pears, juice of 2 lemons, leaf salad, chopped sweet red pepper, parsley. For dressing: 1/2 cup sour cream, 1/2 tsp.

From the book Express Recipes. french protein diet the author Neva Love

From book Country recipes author Kashin Sergey Pavlovich

Poultry kebab in Tajik style Ingredients: 1 kg of chicken or duck, 150 g of onion, 100 ml of 3% vinegar, 2 cloves of garlic, 5 g of zira, salt. Method of preparation: The bird is washed and chopped into small pieces. They are placed in an enameled pan, sprinkled

From the book 1000 dishes from the liver, kidneys, heart and lung author Kashin Sergey Pavlovich

Liver shish kebab Ingredients 500 g beef liver, 300 ml of milk, 100 g of lard, 50 ml of wine vinegar, 1/2 bunch of dill, 1/2 bunch of cilantro, ground red pepper, black ground pepper, salt.

From the book Barbecue. Chicken shish kebab author Kashin Sergey Pavlovich

Uzbek poultry shish kebab Ingredients: 1 bird carcass (any), 200 g onions, 100 g dill and cilantro, 100 g melted butter, 100 ml water, salt. Method of preparation: The carcass of a chicken, goose or turkey is cut into portions, washed and salted. AT

From the book Cooking of the USSR. The best meals author Kashin Sergey Pavlovich

Poultry skewers in Tajik style Ingredients: 1 kg of chicken or duck, 150 g of onions, 100 ml of 3% vinegar, 2 cloves of garlic, 5 g of cumin, pepper, salt. Cooking method: The bird is washed and chopped into small pieces. They are placed in an enamel pan,

From the author's book

Poultry barbecue with pickles Ingredients: 600 g chicken or turkey fillet, 200 g apples, 100 g pickled cucumbers, 60 g onions, 50 ml vegetable oil, pepper, salt. Method of preparation: Chicken or turkey fillet is washed, cut into pieces by weight

From the author's book

Liver shashlik Ingredients 250 g beef liver, 350 g fat tail fat, 25 g dill, parsley and cilantro, 25 g salt, spices (any). Thread the liver pieces onto a skewer, alternating with

Tasty and healthy duck liver. Its recipes are not much different from the methods of preparing chicken offal. Fried liver, stewed in sour cream, the most delicate pate - choose a recipe to your taste. And for the holiday you can cook a delicious salad.

Quick fried liver

How to cook duck liver hastily? The fastest and, perhaps, the easiest way is to fry it with onions. Fried liver is juicy and incredibly tender.

Compound:

0.3-0.4 kg of duck liver;
2-3 tbsp. l. refined vegetable oils;
salt;
ground pepper.

Cooking:

Advice! Duck liver can be breaded in sifted flour before frying. Add salt and ground pepper to it.

Liver in sour cream sauce

Tender and soft is duck liver in sour cream. It prepares quickly and easily. By the way, sour cream can be replaced with cream.

Compound:

0.4 kg of duck liver;
onions - 3 pcs.;
1-2 tbsp. l. sifted flour;
2 tbsp. sour cream;
refined sunflower oil;
egg - 1-2 pcs.;
salt.

Cooking:

homemade pate

Duck liver pate - the most delicate snack which can be submitted to festive table. By the way, this recipe can also be used to cook chicken pate.

Compound:

0.5 kg of duck liver;
150 g of softened butter;
salt;
carrot;
a blend of spices.

On a note! This recipe involves frying the liver, but it can also be boiled.

Cooking:

Terrine - airy and tender appetizer

Duck liver can be used to make terrine. In terms of its structure, this gourmet snack similar to pâté, but with a thicker consistency.

On a note! Terrine can be eaten with a spoon or spread on bread. And if you freeze it well, you get festive canapes. To do this, cut the terrine into cubes and pierce with skewers.

Compound:

0.5 kg of duck liver;
100 ml of semi-sweet white wine;
170 g of softened butter;
1-2 cloves of garlic;
salt;
coriander;
olive oil;
muscat.

Cooking:

Nutritious and incredibly tasty salad

A daily or festive diet diversifies a salad with duck liver. It turns out both light and satisfying. And all the products necessary for it are available to everyone.

Compound:

0.3 kg of duck liver;
2 carrots;
2 canned cucumbers;
2 eggs;
2 onions;
mayonnaise;
salt;
ground pepper;
2 tbsp. l. refined vegetable oils.

Cooking:

Duck liver. Duck liver dishes

Among the people, we are used to saying that we cooked duck liver, but it is also known as foie gras no less. These are ducks of special fattening.

The benefits of duck liver: from a medical point of view, it is recommended to use for people who have physical or nervous exhaustion of the body, since it contains protein. It is good to eat duck liver for those who have a weakened immune system. Prevents the occurrence of colds. Duck liver improves memory and is good for mental overload. Duck is very useful due to its content of folic acid, carotene and vitamin B. When losing weight, it is recommended to eat only wild duck meat, it has less fat

Duck liver damage: it is not advisable to use it for obesity and diabetes.

Salad with canned beans and duck liver

open jar canned beans in white sauce. Drain the liquid by placing the beans in a colander. Cut 200g cherry tomatoes in half. Wash, dry and finely chop 100 g fresh parsley and 50 g basil greens. Also finely chop 4 peeled garlic cloves. Slice 1 large onion into rings. Mix beans, tomatoes, herbs and onions. Add 1 tbsp. lemon juice and 1 tbsp. olive oil, salt to taste. Put in a salad bowl. Now you need to prepare a salad decoration - duck liver. Rinse 300 g of liver, dry and fry in olive oil. Oil will need 2 tbsp. spoons. Fry until cooked, put in a salad bowl hot. The salad is very impressive!

Salad with green beans and duck liver

Rinse 400 g of duck liver. Prepare the marinade: mix 100 ml of dry red wine, 2 tbsp. balsamic vinegar, a pinch of dried thyme and a pinch of dried celery. Soak the liver in the marinade for an hour (refrigerate). Wash 500 g of green beans - if frozen, then do not wash - fill with water and boil until tender. Drain the water by placing the beans in a colander. Cut it into pieces. Peel and cut into small half rings 1 large blue onion. Peel 4-5 cloves of garlic, finely chop. Heat 3 tbsp in a deep frying pan. olive oil, add garlic and liver, fry the liver until tender. Put it in a salad bowl, add green beans and onion. Prepare dressing: mix 2 tbsp. olive oil and 2 tbsp. balsamic vinegar, 2 pinches ground black pepper and salt to taste. Add dressing to salad, toss and serve garnished with fresh herbs.

Duck liver with sweet and sour sauce

Peel 2 onions, cut into thin rings, fry in vegetable oil until golden brown and add 1 tablespoon (heaped) of sugar. Stir, add 500 g of pre-washed duck liver. Quickly (within a minute) fry the liver and remove it with a slotted spoon on a plate. Add 50 ml to the pan soy sauce, 50 ml dry red wine, 2 tsp. wine vinegar. Let the sauce boil, add salt and ground black pepper to taste. Put the duck liver in the sauce and simmer a little. A little is about 5-7 minutes on medium heat. Then you need to beautifully serve the dish: with the help of a slotted spoon, pull out the onion and spread it on a large flat plate. Put the liver on top, sprinkle with chopped fresh herbs and pour over the sauce in which the duck liver was stewed.

Duck liver pate with porcini mushrooms

Great news - dried mushrooms can be used. And this is how the dish is prepared. Soak 1 kg of duck liver overnight in 3 cups of milk. Then drain the milk, put the liver in a saucepan, add 5 tbsp. melted butter, 1 large onion, peeled and cut into rings, 2 carrots, peeled and grated on a coarse grater, and 200 g of dried porcini mushrooms. Simmer over low heat until liver is done. Add salt and pepper mixture to taste. Soften 200 g of butter in advance at room temperature. mix stewed liver with vegetables and mushrooms butter. With the help of a blender, turn it all into a delicate pate. And then use it as you wish. Such a pate can be a hit on your holiday table!

Duck liver muffins

It will take 1 kg of duck liver. Wash the liver and soak for 2 hours in milk, then drain the milk, and pass the liver through a meat grinder twice, add 4 beaten egg yolks, 100 g grated butter, salt and pepper to taste. Beat 4 egg whites to strong peaks, mix with the yolk-liver mass. Add 2 tbsp. semolina. Mix thoroughly, pour into muffin molds, put in an oven preheated to 180 degrees and bake until done. Check readiness with a dry wooden stick. Carefully remove duck liver muffins from molds (they are very tender) and serve hot.

DUCK LIVER WITH TOMATOES AND BALSAM VINEGAR

Fast, simple and tasty dish. Of course, you can cook not only from duck, but also from the more common in our retail chains chicken liver. I don’t know what played - tomatoes or balsamic vinegar, or maybe both together - but some liver haters ate it and admitted that it was delicious.

Best served with mashed potatoes.

Ingredients for 4 servings:

800 g duck or chicken liver
1 medium onion
4 garlic cloves
1/2 tsp ground coriander
1/2 tsp ground zira (cumin)
1 large tomato
2 tbsp balsamic vinegar
salt and ground black pepper to taste

Cut the liver into large pieces. Cut the onion into 4 parts, then cut into slices. Finely chop the garlic, cut the tomato into cubes.
In a saucepan or wok over high heat, heat 2 tbsp. vegetable oil. Fry the liver in 2-3 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer to a plate.
Reduce fire to medium. Add onion and fry, stirring, 3 minutes.
Add spices and garlic, fry for another 30 seconds. Add tomatoes and vinegar and fry, stirring, for another 3 minutes.
Return the liver to the saucepan, season with salt and pepper to taste, and stir-fry until tender, 5 minutes more.
Serve with mashed potatoes.

duck liver pate recipe

To prepare duck liver pate you will need:
duck liver - 250 g;
onion - 1 pc. (small);
duck fat (skin) - 40 g;
fat cream - 90 ml;
salt, ground black pepper - to taste;
butter - 50 g.

Wash duck liver well and pat dry.

Cut duck fat into small pieces and place in a frying pan.
Put the pan on the fire and melt the fat over low heat. Skins (greaves) can be removed, or you can leave them, then they will be killed with a blender. Cut the duck liver into medium pieces and place in a frying pan. Fry over medium heat for 5 minutes.
Add finely chopped onion to the liver, fry it together with the liver over high heat for 3 minutes. Then reduce the heat and fry for another 5 minutes, stirring constantly.
After that, pour in the cream, let the cream boil over high heat. Next, reduce the fire and simmer the liver for about 15 minutes. Remove the pan from the heat and let the duck liver in the sauce cool slightly.
Transfer the liver with sauce to a deep bowl and puree with an immersion blender until smooth.
Divide the pâté into small bowls.
Melt the butter, let it cool slightly and pour it over the pâté.
Next, place the molds with an unusually tasty, tender duck liver pate in the refrigerator until completely solidified. Butter allows the pate to be stored longer and does not allow it to dry out. Bon appetit!

Duck liver pate

Duck liver pate is a delicious and appetizing delicacy made from fresh duck liver. The French prefer to cook it for Christmas.

Necessary ingredients for 1 kg of pate:

1) 500 g of duck liver;
2) 400 g of bacon;
3) a handful of pitted raisins;
4) 60 ml of dry white wine;
5) 60 ml brandy;
6) 5 yolks;
7) 1 tbsp. cream (22%);
8) 2 tsp white pepper;
9) salt.

Cooking method.
The liver, cleaned from films, is salted, peppered, poured with brandy, left to marinate overnight. Pour raisins with wine, add a couple of tablespoons of water, and also leave overnight. The liver with marinade and finely chopped bacon is pounded in a mortar (or pureed with a blender), a mixture of yolks and cream is poured in, mixed, rubbed through a sieve. Lubricate the form for pate (7-8 cm high) with oil, pour in the prepared puree, sprinkle with squeezed raisins, cover with a lid or foil, cook in the oven in a water bath (for example, in a pan with water at 2/3 of the height of the form) at a temperature of 180 ° C within 30 minutes. Take out, let cool, pour melted butter, store in the refrigerator. Served with toast.

Duck liver mousse with pear

250g duck liver
1 large firm pear
50ml heavy cream
3 yolks
2 tsp Cointreau (cognac, brandy)
1/4 tsp ground ginger
salt (1/2 tsp), pepper

Grind the liver, cream, yolks in a blender until smooth. Add alcohol, ginger, salt, pepper. Peel the pear and cut into small cubes. Mix in mousse.
Grease the mold with butter, put the mousse and bake for 40 minutes at 180C.
Mousse cool to room temperature, wrap in foil and refrigerate overnight.
(I additionally added a tablespoon of cranberries).

The mousse turned out to be very tender and tasty, slightly sweet from the pear.

Duck liver terrine with persimmon

INGREDIENTS
duck liver - 1.5 kg
pink peppercorns
brandy - 100 ml
gelatin in granules - 20 g
duck fat - 100 g
balsamic sauce
salt, freshly ground white pepper
Spanish persimmon - 300 g + 1 fruit for decoration
COOKING METHOD
Cut the persimmon into small pieces, rub through a sieve and mix with half the brandy. Soak gelatin in 3 tbsp. l. cold water for 10 minutes, then heat in a water bath, adding the remaining brandy, until dissolved, stirring. Mix gelatin with persimmon, beat with a whisk, cool, 30 minutes, whisking regularly with a whisk and not allowing to completely harden. Rub the liver with salt and white pepper. Cut the fat very finely, put in a deep frying pan with a thick bottom and melt over low heat until crispy cracklings. Remove the greaves with a slotted spoon (you won't need them). Increase fire to medium. In heated fat in small portions put the liver, fry on both sides, often turning over, until golden brown, 5–6 min. portion. Put the cooked liver into a bowl. When the whole liver is fried, sprinkle it with balsamic sauce, season with salt and pepper, cool. Line a rectangular cake tin with cling film and sprinkle the bottom with pepper. Lay out 1/3 of the liver. Then lay out half of the persimmon jelly, again 1/3 of the liver, the remaining persimmon and finally the remaining liver. Pour juice with part of the fat from the pan, sprinkle with pink pepper. Cover with cling film and refrigerate for 3 hours. When serving, you can garnish with persimmon slices sprinkled with balsamic sauce.

Duck liver terrine

INGREDIENTS
marjoram - 1 sprig
black peppercorns - 1/2 tsp.
salt
juice of 1 large orange
duck or goose foie gras (can be trimmed) - 150-200 g
thyme - 1 sprig
butter for lubrication
anise liqueur - 50 ml
leek - 1 stalk
Madeira wine - 50 ml
For submission:

seasonal berries
baguette - 1 pc
fresh herbs
COOKING METHOD

Remove the thyme and marjoram stems, chop the leaves. Put black pepper in a dry frying pan, put on medium fire and warm, shaking, 1-2 minutes. Transfer to a mortar and crush quite finely.

Remove the ducts from the liver, cut the liver into slices, put in a bowl, add liquor, Madeira, Orange juice, thyme and marjoram. Season with salt and pepper from a mortar, cover and refrigerate for 1 hour.

Cut off the white part of the leek (you won't need it). Cut green leaves one at a time so that the leaf unfolds into a rectangle, rinse from sand. Put in a deep frying pan, cover with boiling water and hold over low heat, 2-3 minutes. Take out and dry.

Grease a rectangular heat-resistant form with butter, lay the leek leaves overlapping so that the ends hang down on both sides. Drizzle the top of the leaves with melted butter. Remove the liver from the marinade with a slotted spoon, put in a mold on top of the leek leaves (save the marinade). Cover the liver with the hanging ends of the leek. Cover the form with foil, put in an oven preheated to 110 ° C for 40 minutes.

Remove from the oven, cool, cover with cling film and refrigerate for 8-10 hours. When serving, if desired, remove excess fat from above, cut across into portioned slices. Bring the marinade to a boil, pour over the terrine and serve with a baguette, fresh herbs and seasonal berries.