Duck Livers With Pasta

Ingredients

• 400 ml Chicken stock, low sodium
• 30 g Butter, unsalted
• 1 tbsp Olive oil
• 280 g Duck liver
• 3 pcs Red onion
• 400 g Bow tie pasta
• 100 ml Red wine vinegar

Method

1. Trim the fat and any sinew off the duck livers, then chop into small pieces.
2. Thinly slice the onions.
3. Boil the chicken stock in a small pan until it has reduced by 3 quarters and develops a syrup-like consistency.
4. Whilst the stock is reducing, add the butter and olive oil to a hot frying pan and when the butter starts to foam, add the duck livers. Cook on a high heat until the livers have browned all over.
5. Scoop out the livers and set aside, then add the onions and a pinch of salt to the same pan. Reduce the heat and cook gently for 45 minutes.
6. Cook the pasta according to the package instructions.
7. Add the red wine vinegar to the onions and simmer until reduced by half.
8. Add the reduced chicken stock and the livers to the onions.
9. Drain the pasta and mix together with the liver and onions, along with a couple of tablespoons of the pasta cooking water.
10. Serve immediately.