Peanut Butter & Duck Liver Sandwich

Author and Photographer: Alex Wang


This dish was conceived as a way to use leftover duck liver pâté. I was trying to make a dessert, and I thought of how often times duck liver or foie gras is paired with a sweet wine or jam to cut through the richness of the liver. In fact, I had actually had a similar dish a few years back that was based on a terrine with a grape reduction and toasted peanuts. This dish is essentially just a natural extension of that idea, fully committing to the idea of the duck liver as a true dessert rather than just a sweet appetizer. You should choose the most simply prepared pâté you can find, ideally just with duck liver, salt, and perhaps some cream. Additions like onions and herbs are not welcome here. You could also use foie gras, and I’m not making judgements if you choose to, but duck liver pâté works just fine in this context because you are going to be mixing it with peanut butter and whipping cream to soften the liver’s strong flavor anyways.

Ingredients

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Duck liver mousse

  • 1 tbsp duck liver pâté

  • 1 tbsp peanut butter

  • 1/2 cup heavy whipping cream

Red wine reduction

  • 1/2 cup red wine

  • 2 tbsp granulated sugar

  • 1 tsp lemon juice (if necessary)

Butterscotch peanut crumble

  • 1 tbsp butter

  • 1 tbsp brown sugar

  • 1/2 cup toasted peanuts

Toasted brioche

  • 2 slices brioche sandwich bread

  • Butter as necessary

To garnish:

  • Blackberries

  • Basil chiffonade

  • Grated lemon zest


Directions

  • Duck liver mousse: Combine ingredients in a large bowl. Whip until airy.

  • Red wine reduction: Combine red wine and sugar in small saucepan on medium-low heat. Reduce until honey like syrup consistency is achieved. Season with lemon juice if necessary.

  • Butterscotch peanut crumble: Cook butter and brown sugar on low heat until syrupy. Add peanuts and toss until well coated. Remove from heat and let cool, then crush or chop into bits.

  • Toasted brioche: Cut bread into halves and square off edges to remove crusts. Melt butter in small pan on medium heat. Toast brioche until golden brown. Allow to slightly cool and crisp.

  • To serve: Spread a layer of duck liver mousse atop the toasted brioche. Sprinkle with peanut crumble, basil chiffonade, and lemon zest (away from the plate). Plate with blackberries and red wine reduction.

RecipesMelanie WangrecipeComment