Duck Liver Crostini Toscane with Spicy Cucumber Salad
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Ingredients
| 4 tbsp. | virgin olive oil | | 1 | md. red onion, thinly sliced | | 1 lb. | duck livers or | | chicken livers | | 2 tbsp. | capers, rinsed and drained | | 2 | anchovy fillets, rinsed and patted dry | | 1-1/3 tbsp. | crushed red pepper flakes | | 1 cup | dry red wine | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 | lg. English cucumber | | 2 | fl. oz. extra-virgin olive oil | | 1 | fl. oz. red wine vinegar | | 1/2 tsp. | sugar | | 12 slices | Italian country bread, cut 3/4-inch thick |
1 Recipe Reviews
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where can I find crushed red pepper flakes
and what company makes it? I can't find
it anywhere.
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Instructions
In a 10- to 12-inch sauté pan, heat oil slowly over medium heat. Add onion and cook slowly until soft but not brown, approximately 10 minutes. Add livers, capers, anchovy fillets and red pepper and cook until lightly browned, approximately 10 minutes. Add wine and cook until only 3 to 4 tbsp. of liquid remain.
Pour liver mix into food processor and blend intermittently, leaving lumpy -- not smooth -- like a purée. 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, and sugar and season with salt and pepper.
Grill or toast bread on both sides and spread 1 tbsp. duck liver mixture over each one. Divide among 4 plates. Place 2 tbsp. of cucumber mixture on each plate and serve immediately.
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