Recipe - Duck Liver Crostinti Toscane

4 tablespoon Virgin olive oil
1 md Red onion, thinly cut or sliced up
1 pound Duck livers or chicken
livers
2 tablespoon Capers, rinsed, drained
2 Anchovy fillets, rinsed,
patted dry
1 teaspoon Crushed red pepper flakes,
plus 1 T
1 cup Dry red wine
Salt and pepper to taste
1 lg English cucumber
2 ounce Extra virgin olive oil
1 ounce Red wine vinegar
One half teaspoon Sugar
Salt and pepper to taste
12 sl Italian country bread, cut
3/4" thick

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

Yield: 4 servings
Posted to MCRecipe Digest V1 #366

Recipe by: MOLTO MARIO

From: "suechef@sover.net" suechef@sover.net

Date: Sat, 4 Jan 1997 15:07:48 0500 (EST)