Midday Bites, Nordic Love
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Blackberry Duck Liver Smørrebrød

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!

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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!

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Depending on the size of the liver and how many blackberries you use, this can make lunch for one or two.

Ingredients

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)
butter
arugula
purple pansies, for garnish

Directions

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.

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4 Comments

  1. Kristin, we’ve cooked duck legs many times but I’ve yet to tackle the whole bird. These toasts look awesome! Love the blackberries in the mix.
    xo
    Erin

    • Kristin says

      Thank you Erin! I added the blackberries on a whim, and wasn’t disappointed 🙂

  2. Glad to see another gal aboard the liver-train! Liver tartines are one of my favorite summertime picnic-time snacks! Have never thought to add some berries & edible flowers, but will definitely be giving that a try, merci <3

    PS. Keep yr eyes peeled for yr herb-y package soon 🙂

    • Kristin says

      I don’t eat liver nearly as much as I should, but I LOVE it! I still want to try your chicken liver spread; I love the simplicity of the recipe. And I’m still so stoked about winning your giveaway…I’ve never won anything before 🙂

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