1615. BACON-WRAPPED DUCK LIVER with WATER CHESTNUTS and SCALLION

serves eight


1½ pounds duck liver, cut into 1-ounce pieces and soaked in milk for 10 minutes
12 slices smoked bacon, cut in half and cooked half done
12 whole water chestnuts (fresh, if available), cut in half
24 scallions, white parts only, cut into 1½-inch segments
8 wooden skewers, soaked in water for 30 minutes if char grilling
½ cup soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
½ teaspoon grated ginger
½ teaspoon Madras curry powder
¼ teaspoon cayenne (optional)
½ teaspoon dark sesame oil
1 scallion, minced
¼ cup minced scallion greens, for garnish

Place a piece of duck liver on top of a section of bacon. Top with half a water chestnut. Wrap the bundle tightly with the bacon and place on a skewer.

Skewer a scallion portion and repeat until 3 bundles are in place. Repeat to make 8 skewers, each with 3 rumaki bundles. Place the skewers in a resealable plastic bag.

Combine the soy sauce, brown sugar, garlic, ginger, curry powder, cayenne, if using, sesame oil, and scallion and mix well to blend. Pour the marinade over the skewers in the bag and marinate at least 4 hours, refrigerated.

Drain and reserve the marinade. Place the skewers on a parchment-lined baking sheet.

Bake at 375°F [190°C] for 12 to 15 minutes, turning halfway through the cooking process, or until done. The bacon should be crisp and the liver cooked medium.

While the skewers are baking, heat the marinade to a boil and reduce the volume by half. Reserve.

Garnish with the minced scallion greens and serve the skewers hot, 1 skewer per person, brushed with the reduced marinade.


bacon recipe courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003

765. SALAD of DUCK LIVERS and HEARTS, SNAILS and BACON with a DANDELION and APPLE SALAD

serves 4


For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper

For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes

For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve

If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.

Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.

For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.

Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.

For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.

To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.


courtesy of: Mark Broadbent, Great British Menu