So, you’ve made a whole duck, stuck the carcass and giblets in a slow cooker to make rich stock, but now what do you do with the liver? You can’t refreeze it. Sticking it in the fridge doesn’t seem like a good idea and you feel guilty throwing it away—make yourself a quick, nutritious, and delicious lunch!
Part two of my duck series consists of my second smørrebrød recipe. If you’re unfamiliar with smørrebrød, check out my previous post, Smoked Mackerel Smørrebrød with Dill and Chive Blossoms!
Depending on the size of the liver and how many blackberries you use, this can make lunch for one or two.
one duck liver
1-2 teaspoons olive oil
half a shallot
handful blackberries, mashed
2-3 slices Danish rye bread (or other dark, seeded bread of choice)
purple pansies, for garnish
Peel and thinly slice half a shallot. Heat oil over medium-high heat and add shallot, sautéing until slightly softened. Cut the liver into small pieces and add to the pan, stirring for 4-6 minutes until desired doneness is reached. Remove from heat and let cool for a few minutes. Mix the cooled liver with the blackberries.
Spread each slice of bread with butter, and top with some arugula. Spoon blackberry liver mixture over, and garnish with a pansy, if desired.