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