Similar Recipes

Sweet-Tart Duck Breasts With Fresh Cherry Sauce
Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.
Chicken or Duck Liver Mousse
...
The Nasty Bits: Deviled Kidneys
"There is nothing quite like them--that feral taste combined with a mouthfeel not quite as tender and fatty as liver, nor as chewy as gizzards." [Photographs: Chichi Wang] Of all the nasty bits on earth, liver and kidneys must be...
Bacon-Wrapped Liver
Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together.
Chicken Liver Pâté With Bourbon and Cranberry Gelée
Designed for the Thanksgiving table, this chicken liver pâté is flavored with bourbon and apple cider, then topped with a cranberry gelée. It's silky, smooth, and perfect for a holiday gathering.
Duck à l'Orange
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
The Nasty Bits: Lamb Kidneys
By far the smallest kidneys I've had the pleasure of cooking, these lamb kidneys pack a lot of aroma into one small package. I had originally planned to grill the kidneys but after one whiff, I knew they needed plenty of tongue-numbing chiles and pepper and alcohol (like rice wine) to counter their assertive smell, so I went with this recipe for fried kidneys by Fuchsia Dunlop.
Stir-Fried Liver and Onions with Oyster Sauce
Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions.
Crispy Deep-Fried Chicken Livers
A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets.
Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.

Image description

The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

Serve With