Sauté of Duck livers, Chorizo and Butterbeans
A mouthwatering way to prepare duck livers – with crispy chorizo in a hearty tomato sauce.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 20 mins
oil for sautéing
100 g chorizo, sliced
200 g duck livers
3 tomatoes, blanched, peeled and roughly chopped
1 tin butterbeans, drained
2 cloves garlic finely chopped
1 cup flat leaf parsley, roughly chopped (reserve a pinch for garnish)
100g unsalted butter
juice of 1 lemon
salt and freshly ground pepper to taste.
Heat a little oil in a hot sauté pan.
Add the chorizo, when the chorizo begins to take on some colour add the duck livers followed by the roughly chopped tomato. As the tomato begins to break down add the butterbeans, garlic, chopped parsley, butter and the lemon juice.
When the butter has melted remove the pan from the heat and serve.
Adjust the seasoning with salt and freshly ground black pepper.