Seared Duck Liver with Morel Mushrooms, Pickled Ramps & Balsamic Black Truffle Glaze

Seared Duck Liver with Morel Mushrooms, Pickled Ramps & Balsamic Black Truffle Glaze
Our friends, Bob & Linda at The Old Strawberry Farm in Tidewater, Oregon, keep us supplied with fresh duck livers, duck eggs and other duck-related delicacies that we’d otherwise have a hard time finding. If you don’t have a ready source for duck livers, you can substitute chicken livers – but they won’t be as large, as rich or as silky-smooth.

8 oz fresh duck livers (substitute chicken livers or foie gras slices if fresh duck livers are unavailable)
2 tablespoons unsalted butter, divided
8 oz fresh morel mushrooms, or other wild mushrooms
1/4 cup Regalis Balsamic Black Truffle Glaze
12 pickled ramps (see recipe in Earthy Delights recipes))
Coarse sea salt & freshly ground black pepper



Trim the morels, if necessary, and immerse in cold salted water for 20 minutes. Drain, rinsing gently under cold running water. Set aside to drain completely.


Split the mushrooms down the middle if large, or leave whole if small. Place a saute pan over medium heat and add the cleaned morels. “Dry cook” for about 5 minutes, or until they have released their moisture. Add 1 tablespoon butter and a pinch each of salt & pepper. Cook for another 5 minutes or until the mushrooms are fragrant and slightly browned. Remove from the heat and set aside.


Rinse and clean the duck livers, trimming away any veins or connective tissue. Blot dry on paper towels. Heat the other 1 tablespoon of butter in a large saute pan over medium high heat. When the butter is melted and begins to foam, add the duck livers. Cook for 1 minute per side, or until the surface is well-browned, but the interior is still quite rare. Remove the duck livers to a clean cutting board.


Return the pan to the heat and add the balsamic black truffle glaze all at once. Immediately turn off the heat.


Slice the duck livers into 3 or 4 pieces and arrange on small serving plates. Place 4 morel mushroom pieces and 3 pickled ramps on each plate, then drizzle the hot balsamic glaze evenly over the duck livers. Sprinkle with a little coarsely ground black pepper and sea salt. Serve with toast points or sliced baguette rounds.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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