Rice with Duck Liver

 Serves 2 to 4

For liver lovers, this recipe is as simple as it is delicious. A switch from the usual beef, pork or chicken liver to duck liver gives this dish a lighter flavor.  The consistency is loose, on the idea of an Italian risotto.

  • 2 tb butter
  • 2 tb olive oil
  • 1 pound duck liver, cut in 2 inch cubes
  • 2 tbl finely chopped scallions
  • 1 teaspoon paprika
  • 1 cup Aborio rice or other medium grain starchy rice
  • ½ cup white wine
  • 1-2 tablespoons finely chopped parsley
  • 2 ½ -3 cups unsalted duck broth or chicken broth as needed
  • Coarse sea salt or coarse kosher salt to taste
  • Ground black pepper to taste
  1. Heat the butter and olive oil together in a 3-quart pot set over medium-high heat. When the butter and oil start to sizzle a little, add the liver cubes in batch and just lightly brown on each side, about 2 minutes. Repeat with remaining liver. Transfer to a dish and cover.
  2. Add the scallions and paprika then saute about 1 minute.
  3. Add the rice and let the rice sizzle in the butter and oil for a minute or two and then pour in the wine. When the wine is just about evaporated, in ½ cup amounts and stirring, pour the broth into the rice, cover and bring to a boil. Add salt and pepper to taste. Reduce the heat to medium, low and sprinkle in ½ of the parsley.
  4. While stirring, when the broth is almost evaporated, pour in another half cup of broth. Keep doing this and stirring until the rice is almost done and you have a creamy consistency going on. You will use around 3 cups of broth. Return the duck liver to the rice when the rice is just about done. Cook until the liver is just pale pink in the middle. Rice should be creamy and tender. Garnish with remaining parsley.


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