Sautéed duck livers with fenugreek & chilli on potato & coriander salad from The Sugar Club Cookbook by Peter Gordon

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Notes about this recipe

  • Tommelise on September 26, 2011

    If you like liver do try out this recipe. I only wish that I could find duck liver, it is almost impossible here. You can substitute with chicken liver, but be careful to reduce the cooking time and hold back some liquid. The combination of the spicy liver and the salad is very good. Oh - forgot to add - we always leave the sesame oil out - as I am strongly allergic to it.

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