Devilled Duck Liver and Wilding Apple is a modern British recipe for a classic dish of duck liver cooked in a spiced sauce with wilding apples. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Duck Liver and Wilding Apple.
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Ingredients:
2 tsp Worcestershire sauce
2 tsp tomato purée
1 tsp mustard powder
1/4 tsp cayenne pepper
salt and black pepper, to taste
8 duck livers
2 or 3 tart wilding apples (or 1 large cooking apple)
oil or butter for frying
Method:
Mix the Worcestershire sauce, tomato purée, mustard powder, 2 tbsp water, salt and black pepper together in a small bowl. Peel the apple(s), core and slice into rings. Add oil to a pan and lightly fry the apple slices in this until they just begin to become tender. Remove from the pan and set aside.
Add a little more oil to the pan and lightly-fry the duck livers for about 3 minute per side (4 minutes if you like them less pink). Pour the sauce over the livers and continue cooking for a further 3 minutes, stirring all the while to prevent the sauce from burning. Serve the livers on top of the fried onions rings.
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