I wanted to procrastinate so badly i went to make duck liver crostini

I was hoping that my essay would be done by this time tonight, but I know now that that was just wishful thinking. It's 11:05pm and I'm only 27.53% of the way through it. And it's only my first, of 4 essays due within a week. Argh!!

Anyway, about an hour ago I took a study break and made some crostini.

391. Duck liver crostini (Dinner)

The method for these crostini is pretty much the same as the chicken liver crostini. The only difference is that Nigella says to omit the capers and anchovies, add some orange zest, and to use Grand Marnier in place of Marsala. It took about 30 minutes to make, whilst listening to Rod Stewart's Greatest Hits. (Yes, it's still in my CD player, and it still ROCKS).


crostini duck liver

Ok, back to the essay now. Duck liver crostini is totally a normal thing to be eating late at night during essay time.

They're pretty good actually, despite my aversion to liver and my stress-induced lack of appetite. And I guess I should mention here that the mushroom crostini and chicory and mustard salad were really, really good. My parents and I have been picking at them all day, and Dad declared the salad dressing "delicious".

So Daniel, you DO like liver!

***Don't forget to post any questions you may have for me regarding the project here***

Today at about 11 in the morning, I phoned Rendinas Butchery to see if they had any calves’ liver in. The friendly butcher said that they did, and that I could come and pick some up when I wanted it. Easy!

So about an hour later, I walked up there, only to be told that all the calves’ liver had been sold!!! And even worse, it had all been minced up for some woman’s PET FOOD. What an outrage.

I came home, and then called Belmore Butchers (Score! Two of Melbourne’s best butchers less than 5 minutes from my house!) Belmore Butchers are equally good, if not better, than Rendinas, but I always choose Rendinas simply because it’s within walking distance. Anyway, Belmore Butchers had calves’ liver, so I got my bro to drive me there as soon as I hung up the phone. They hadn't sold their liver for pet food. Hrmph.

261. Liver with Sweet Onions (One & Two)

This dish involves cooking finely sliced onions over a low heat until very soft, then pouring pomegranate juice over and reducing it. Nigella stipulates fresh pomegranates which you squeeze yourself, but seeing as you don’t need the seeds for garnish, I just used a carton of pomegranate juice which I had bought at Prahran market last month.


Onions

Once the onions are all cooked and reduced and slightly coloured, you set them aside and quickly pan fry the slices of calves’ liver. When fried, it looks like that most delicious of dishes – Japanese-style salt grilled oxtongue, which the awesome Aki-san makes at Asukatei restaurant, but tastes quite different.


Liver – Mmm… iron-filled.

Then you deglaze the pan with more pomegranate juice before pouring it over the waiting liver and onions. Nigella says she likes the dish with plain boiled potatoes. However, that reeked of effort, so I just microwaved some leftover plain rice.


liver & onions & rice

After the last liver dish I’d made, I wasn’t sure how much we’d enjoy this one (if at all). In fact, as we sat down to eat, Daniel said, “I’m not a big fan of liver”, but dutifully ate the whole thing.

Mum: Hmm… this tastes unusual… but it’s nice!

I had all these wry-mouthed apologies prepared, feeling guilty at making my family eat weird and wacky foods… when Daniel randomly piped up…

Dan: Tastes good to me!

Phew.

And indeed, it did taste good. It didn’t have that strong fluffy texture that the duck liver had, and it was well complemented by the sweet onions. I wouldn’t necessarily bother to cook it again, but it was acceptable for a one-time lunch.

Mmm... Daniel... you like duck liver... don't you?

To feed my brother and I today at lunch, I looked again to the children's chapter.

238. Duck Liver Sauce

Now, in my opinion, you really can't go wrong with a Nigella recipe for pasta sauce. Or can you? After today's pasta, I'm unsure. Nigella says that duck livers are "sweeter and moussier than chicken livers, and so more child-friendly". Hmm. Sweet? Moussy? Since when would I want a sweet and moussy pasta sauce?

I bought some duck livers yesterday (when I bought the salmon), with a view to using them in this sauce today. I wasn't feeling optimistic as I opened the bag of duck livers - they smelled feral. But I persevered, rinsing them under water and letting them drain in a colander.


sweet and moussy

The method for the sauce is pretty much the same as normal - start by cooking an onion/garlic/bacon/carrot mixture until soft, then add the livers, followed by tomato passata, hoisin sauce and tinned tomatoes. Once it's all cooked, you whizz it up in a processor.


Check out my very 80's spag-bol presentation - tomato sauce on top of pasta.

Dan and I ate it in front of the tv, (Futurama, of course). Daniel very politely ate all of his pasta like a good boy, and didn't complain. I, on the other hand, was not impressed. It had this weird fluffy texture and taste (because of the livers, obviously), and I needed a shitload of parmesan cheese and chilli to make it palatable for me. About halfway through eating, I got used to it and didn't mind it any more, but I wouldn't be in a rush to make it again. In this instance, I think that ordinary meat (beef, chicken, lamb) would just taste better.