Duck liver

Duck liver is a prized ingredient, particularly in French cuisine, where it forms the basis of the renowned foie gras, fatty liver from ducks or geese raised on a special diet. Standard duck liver, however, is more accessible and equally delicious. It has a delicate, creamy texture and a rich, slightly sweet flavor. It is most often prepared by quickly searing in butter or in a pan with onions and herbs, or used to make pâté or terrine. It is an excellent source of vitamin A, B vitamins, iron, and zinc. Suitable for both cold and warm appetizers.