Duck Liver Two Ways

Can’t resist sharing lunch. Didn’t have any grand plans today but these little darlings
from the farmer’s market were waiting for inspiration. 
   


What better way to get a sense of their flavor than to eat them simply seared. Season
some flour and dust them. Sear until just firm and pink inside in duck fat and some sage.
They are really nice and rich full of liver flavor. Now to turn the remaining pieces into a
quick pate to snack on now and throughout the week.



So i used a few apples – pan fry them in duck fat with a bit of red onion, thyme,
sage, and apples then flame with brandy. The bread is the latest kefir whey leavened focaccia.