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, … Continue reading Seared Duck Liver with Crispy-Fried Shallots, Porcini and Armagnac-Verjus Demi