Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Boil the chicken stock in small pan until syrupy and reduced to around 3-4 tbsp.
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.
Cook the pasta in a large pan of salted boiling water following pack instructions.
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.
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.