Fresh duck liver is seasoned simply with sea salt and freshly-ground black pepper, then seared over high heat with a bit of clarified butter. The pan is deglazed with Armagnac then reduced with duck stock, verjus and demi-glace. Served over wilted spinach with crispy-fried shallots, porcini mushrooms and a garlic croûton.
Although high in cholesterol, duck liver is low-fat, low-calorie and extraordinarily high in Vitamins A and B12. It is also a very good source of protein and iron..
Verjuice (from Middle French vertjus “green juice”) is a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.