23 December 2012,21:26 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Soak the livers in the milk for 30 minutes. Discard the milk, rinse the livers and pat dry.
  • Bring the stock to the boil in a saucepan. Lay a sheet of wet greaseproof paper in a steamer.
  • Place the livers, spring onion and carrot on top. Season well.
  • Steam over the stock for 5 minutes. Remove the liver and vegetables, set aside and keep warm.
  • Add the honey and vinegar to the stock. Boil to reduce until syrupy.
  • Arrange the radicchio and watercress on 4 plates, then spoon on the liver and vegetables.
  • Pour on the sauce, sprinkle with strips of ham and spring onion tops.
  • serve at once.


  • 750 grams duck livers, washed and trimmed
  • 100 ml skimmed milk
  • 500 ml chicken stock
  • 6 spring onions, trimmed and sliced
  • 2 carrots, peeled and finely diced
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons honey
  • 4 teaspoons red wine vinegar
  • Small head of radicchio, washed
  • 2 bunch watercress, trimmed


  • 100 grams smoked ham, cut into strips
  • Finely chopped spring onion tops

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