Duck livers & chanterelles

Duck livers & chanterelles

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

Walk around the market when mushrooms are in season and you will find amazing piles of chanterelles next to the most incredible ceps, it’s a lovely sight. The market at Ordizia dates back to the 14th century and was the meeting point for the local producers. Nowadays, the same is still true and it’s also where the prices of produce in the whole area are determined.

At the Ganbara restaurant, they serve a stunning dish using the ceps and some foie gras – this is my more down-to-earth version, which I think is just as incredible.

Ingredients

Quantity Ingredient
olive oil
400g duck livers, cleaned
sea salt
freshly ground black pepper
4 sage leaves, finely sliced
2 garlic cloves, finely sliced
2 tablespoons sherry vinegar
good knob unsalted butter
400g chanterelles
idiazabal or manchego cheese shavings, to serve
extra-virgin olive oil, to drizzle

Method

  1. Heat a little oil over a high heat in a non-stick pan. Season the livers and add to the pan. Sear on one side, then turn over and add the sage and garlic and fry for a minute more. Splash in the vinegar, then remove the just-cooked livers from the pan and set aside to rest. They should still be pink in the middle.
  2. Put the butter in the pan with the garlic and sage, add the mushrooms and fry until they are tender and coated in the juices. Season and serve with the duck livers, scattered with shavings of cheese and a drizzle of extra-virgin olive oil.
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