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My serving dishes here are espresso cups – they are just the right size for a single serving.

Start by boiling a kettle, then pour the water into a dish and then put another dish inside to for a bain-marie. Put 50g butter in the dish above the water to melt (you will need this later).

Add a knob of butter to a pan and add the duck livers (having removed the stringy sinews). Cook for a further 5 minutes, browning the liver outside but leaving it still pink in the centre. Add the Cointreau and orange juice and then the remaining butter (not that from the bain-marie) and turn the heat off.

Blend the contents of the pan then decant into your serving dish(s). Pour over the clarified butter (top bit from the melted butter without the separated milk solids) then refrigerate to set.

To serve remove from the fridge and garnish with orange rind.

Serves 6 -8
Preparation time 5 minutes
Cooking time 20 minutes

300g Duck livers
200g Butter
25ml Orange juice
25ml Cointreau
Orange rind


Gastro Pub, Wilford, Nottingham

© All text and Photos – Scott Whittaker 2012