Photo: Eddie Jim
- 250g buckwheat polenta (polenta taragna)
- 125g butter, small cubes
- 150g parmesan, grated
- 500g duck livers, cleaned andsinews removed
- Plain flour for dusting
- 4 tbsp olive oil
- 2 medium onions, thinly sliced
- 200ml dry white wine
- ¼ bunch flat-leaf parsley, chopped
- 1 tbsp butter
- Salt and pepper to taste
Put one litre water in a heavy-based saucepan with a pinch of salt and bring to the boil.
Whisk in the polenta, then reduce the heat to a simmer. Cook for about 25 minutes, stirring occasionally with a wooden spoon.
Remove from the stove and stir in the cubes of butter, then the parmesan, then season to taste.
Meanwhile, lightly dust the livers in flour. In a frying pan, heat the oil and, on a high heat, seal livers on all sides,
then remove and set aside.
Lower the heat and add the sliced onion, stirring occasionally for 10-15 minutes until soft and lightly browned.
Pour in the wine and increase the heat to a simmer until it has a thick consistency.
Stir in the parsley and livers (if you prefer well-cooked livers, cook them further at this stage), add the butter, then remove from the stove.
Stir one tablespoon butter through until combined, leaving a thick, rich sauce.
Season and serve with the polenta.
- Cuisine - Italian