Duck liver crostini toscane with spicy cucumber salad

1 Servings

Ingredients

QuantityIngredient
4tablespoonsVirgin olive oil
1mediumRed onion, thinly sliced
1poundsDuck livers or chicken livers
2tablespoonsCapers,; rinsed and drained
2Anchovy fillets,; rinsed and patted dry
1teaspoonCrushed red pepper flakes; plus 1 tablespoon
1cupDry red wine
Salt and pepper to taste
1largeEnglish cucumber
2ouncesExtra virgin olive oil
1ounceRed wine vinegar
½teaspoonSugar
Salt and pepper to taste
12slicesItalian country bread,; cut 3/4-inch thick

Directions

In a 10-inch to 12-inch saut_ pan, heat oil slowly over medium heat. Add onion and cook slowly until soft but not brown (about 10 minutes). Add livers, capers, anchovy fillets and red pepper and cook until lightly browned (about 10 minutes). Add wine and cook until only 3 to 4 tablespoons of liquid remain.

Pour liver mix into food processor and blend intermittently, leaving lumpy ~ -- not smooth -- like a puree. Season with salt and pepper and remove to a small mixing bowl.

Peel cucumber and remove seeds. Slice into ⅛-inch half moons and dress with oil, vinegar, sugar and season with salt and pepper.

Grill or toast bread on both sides and spread 1 tablespoon duck liver mixture over each one. Divide among 4 plates. Place 2 tablespoons of cucumber mixture on each plate and serve immediately.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5675 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:10 -0400 From: Meg Antczak <meginny@...>