Title: Duck Liver Crostini Toscane with Spicy Cucumber Salad
Categories: New, Text, Import
Yield: 1 Servings

4 tb Virgin olive oil
1 md Red onion, thinly sliced
1 lb Duck livers or chicken
-livers
2 tb Capers,; rinsed and drained
2 Anchovy fillets,; rinsed and
-patted dry
1 ts Crushed red pepper flakes;
-plus 1 tablespoon
1 c Dry red wine
Salt and pepper to taste
1 lg English cucumber
2 oz Extra virgin olive oil
1 oz Red wine vinegar
1/2 ts Sugar
Salt and pepper to taste
12 sl Italian country bread,; cut
-3/4-inch thick

In a 10-inch to 12-inch saut_ pan, heat oil slowly over medium heat. Add
onion and cook slowly until soft but not brown (about 10 minutes). Add
livers, capers, anchovy fillets and red pepper and cook until lightly
browned (about 10 minutes). Add wine and cook until only 3 to 4 tablespoons
of liquid remain.

Pour liver mix into food processor and blend intermittently, leaving lumpy
~ -- not smooth -- like a puree. Season with salt and pepper and remove to
a small mixing bowl.

Peel cucumber and remove seeds. Slice into 1/8-inch half moons and dress
with oil, vinegar, sugar and season with salt and pepper.

Grill or toast bread on both sides and spread 1 tablespoon duck liver
mixture over each one. Divide among 4 plates. Place 2 tablespoons of
cucumber mixture on each plate and serve immediately.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5675

Posted to MC-Recipe Digest V1 #258

Date: Fri, 25 Oct 1996 14:26:10 -0400

From: Meg Antczak