Ingredients
- chicken stock 300ml
- unsalted butter 25g
- vegetable oil 1 tbsp
- duck livers 200g, trimmed of sinew and cut into 4cm pieces
- red onions 2, thinly sliced
- pappardelle 300g
- red wine vinegar 75ml
- flat-leaf parsley a small bunch, chopped
Method
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Step 1
Boil the chicken stock in small pan until syrupy and reduced to around 3-4 tbsp.
-
Step 2
Meanwhile, put the butter and vegetable oil into a hot frying pan and, once the butter is foaming, add the duck livers and cook on high until browned all over. Scoop out of the pan onto a plate. Add the onions to the same frying pan, along with a big pinch of salt. Reduce the heat and cook very gently for 45 minutes until really sticky and browned.
-
Step 3
Cook the pasta in a large pan of salted boiling water following pack instructions.
-
Step 4
Add the red wine vinegar to the onions and simmer until reduced by half. Stir the reduced stock, livers and any juices from the plate in with the onions.
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Step 5
Drain the pasta and add to the liver and onion pan along with 1-2 tbsp of pasta cooking water. Toss together then serve with parsley sprinkled on top.
Nutritional Information
- Kcals 596
- Fat 15.5g
- Saturates 5.9g
- Carbs 81.2g
- Sugars 7.3g
- Fibre 7.9g
- Protein 29.1g
- Salt 0.5g
