Duck Liver Crostinti Toscane

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Red onion - thinly sliced (medium)
1 lb	454g / 16oz	Duck livers or chicken livers
2 tablespoons	30ml	Capers - rinsed, drained
2		Anchovy fillets - rinsed, patted dry
1 teaspoon	5ml	Crushed red pepper flakes - plus 1 t
1 cup	237ml	Dry red wine
		Salt and pepper to taste
1		English cucumber (large)
2 oz	56g	Extra virgin olive oil
1 oz	28g	Red wine vinegar
1/2 teaspoon	2.5ml	Sugar
		Salt and pepper to taste
12		Italian country bread - cut 3/4" thick

Recipe Instructions

In a 10-inch to 12-inch saute 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 1/8-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.

Source:
MOLTO MARIO

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