Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch, Lay The Table
Poultry

Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch

Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch, Lay The Table


What do you do with the giblets from a duck youre planning to roast? Brown them off and make a stock? Thats an option. Or chuck them together with some other leftover ingredients and have them for breakfast on warm ciabatta? Yes, Ill have the latter. This, my friends, is an OFALLY good brunch, even if I say so myself! 


Serves 1-2


2 tbsp olive oil (one for cooking, one for drizzling)
Liver, heart and kidneys from roasting duck
1 tbsp plain flour
1 tsp smoked paprika
Salt and freshly ground black pepper
1 cm-thick round black pudding
1 cm-thick round haggis
Half ciabatta loaf
Smear of Gentlemans Relish (optional)
Grated Parmesan (optional: I sourced mine from Fine Food Specialist)


Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch, Lay The Table


1. Wash the duck offal and pat dry. Mix the flour, paprika, salt and pepper together. Slice the liver into three pieces. Roll the liver, kidneys and heart in the seasoned flour. Shake off any excess.


Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch, Lay The Table


2. In a large frying pan, heat the olive oil. The heart and the kidneys need slightly longer cooking time, so fry these for 3-4 mins, then add the liver, black pudding and haggis and cook for a further 1-2 mins. Dont overcook the liver as it will become tough and dry.


Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch, Lay The Table


3. Meanwhile, warm through the ciabatta in a pre-heated oven.


4. Once warm, drizzle olive oil over the bread and a smear of Gentlemans Relish (if using). Slice the black pudding and haggis into chunks, then pile them onto the bread with the duck offal. Grate over Parmesan (if using) to serve.


Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch, Lay The Table


 


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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