I’ve always wanted to do a more daring pasta dish. Although this recipe works for me, it may not be for the fainthearted. And I think sesame oil is just the right ingredient to blend the flavors together.
Duck liver
Fresh duck liver, cut to bite size
Minced garlic
White wine
Sea salt
Crushed black pepper
Olive oil
Sesame oil (must have)
Heat up olive oil in a pan and fry the minced garlic till it starts to brown. Put in duck liver follow by salt and pepper. Fry liver till almost tender and add a tablespoon of white wine follow by a glug of sesame oil. It is important not to overcook the liver or it will become hard.
Aglio olio
Your favorite pasta
Fresh chili
Shallots
Garlic
Cherry tomatoes (optional)
White wine
Fresh basil
Sea salt
Crushed black pepper
Put pasta into a pot of boiling salt water and cook to al dente. While pasta is cooking, chop up shallots, garlic, chili and fry in olive oil over medium heat. Add tomatoes follow by salt and pepper. When garlic starts to brown, pour in a glug of white wine follow by some pasta water. Add chopped fresh basil. When pasta is ready, toss it directly in the pan to soak up the sauce.
Serve pasta with liver and grated parmigiano if desired.
gotasté 
I’ve never had duck liver. I had a pork liver a few hours after it had come from a live animal and it was delicious!
To me, duck liver tends to be tougher than pork liver and the taste is totally different. Pork liver can be very expensive. It is seen as a nutritious food for women after giving birth. You can easily find duck liver in food centers over here.
I shall have a look at the butcher as I don’t think I’ve seen it in the supermarkets, but now I am intrigued!!
Just to share some tips from my mum on buying pork liver. The good ones will have a soft “powder like” texture when cooked. The cheaper ones are hard or crunchy in a bad way and only our friendly butcher will know.
But one thing I know during cooking is to slice it as thin as possible to give good results 🙂
This looks delicious! One of my goals this year is to eat more liver, so I’ll be trying out this recipe. Beautiful!
Thank you Marisa. Let me know if it works for you. But in general, go for more pig liver then duck or chicken. It is more nutritious.
Ok I’ll do that. 🙂
Oooo…liver! It’s very high in iron. I have to eat more of them but never really like to prepare it because of the texture. But I like to eat it. It’s refreshing the way you prepare the liver with pasta. It looks like a great combination. Bravo!
Happy Friday and enjoy your weekend!
Thank you very much Irene. Duck and chicken liver is normally served as a side dish to go with duck or chicken rice over here. And it is inexpensive. Last week when I was having it at a food center, I have this crazy thought of pairing it with pasta. Luckily it works.
Weekend ending soon….
What a creative recipe pairing the duck liver with pasta! I’ve never had duck liver before but this looks like an interesting to try.
Thank you very much for your nice comment. I am glad you like it. If you try, do let me know how it goes. Chicken liver should be appropriate as well.
Danny, I have never eaten duck liver. You definitely put a delicious spin on liver though. What a great way to sneak a little bite size amount of iron in your diet! I love how it blends with the pasta and ingredients. Lovely, lovely meal !!! Your pictures are awesome each and every time 🙂
Thank you Judy. I am glad it does not look scary to you 🙂 Duck liver is common over here. Normally goes with braised duck rice which can be easily found at food centers. But I don’t eat it often. Although it is a good source of iron, it comes with high cholesterol too. Honestly I was quite afraid that this recipe might not work. Luckily it turned out well.
i love how you used the seasme oil…this is so fancy looking…really lovely dish… sarah
Thanks Sarah, I’m happy you like it. I can’t think of another ingredient to blend this dish together besides sesame oil. Luckily I have it on hand.
This looks so fun and adventurous to me! I’ve never tried duck livers.
Kenley
Thank you Kenley. I was taking chances as well. Quite afraid this recipe might not work. I think the white wine and sesame oil helps a lot.
your picture is beautiful 😉 it looks great, I’m sure it tastes amazing too! I’ve never had any duck liver, like the introduction of the pasta in this plate too 😉
Thank you very much for your nice comment. I was actually quite worried that it might not work at all 🙂
I’m happy it did 🙂
You dish looks really good! I don’t believe I’ve had duck liver before but we have had moose liver on a couple of occassions.
Thank you. I’m glad you like it. I just googled to find out what is a moose. It is so much more exotic than duck liver! I wonder how it taste like.
It was really good, we just sliced it and gave it a quick fry with some simple seasoning. We definitely tried to not overcook it 🙂
Oh Danny, I had to do a double take! I’m posting a pasta dish this week that looks so similar photo wise, but different ingredients! Your presentation and dish looks very elegant and beautiful as always! 🙂
Thank you Brandi. Great minds think alike. Can’t wait to see your creation. 🙂
Wow, I would never even think to use duck liver in any recipe I make. It actually looks quite delicious 😉
Thank you! I hope you can try it once and see if you like it. 🙂
This looks very delicious!
Thank you Bridget. Glad you like it.