Venetian-style duck livers

all details

Masterchef Travis Humphery's training in Italian and broader Mediterranean cuisine set him up perfectly for the pared-back, produce-driven style at Sosta.

Venetian-style duck livers
Photo: Eddie Jim

Ingredients

  • 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

Method

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.

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  • Cuisine - Italian

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