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Try this recipe for pappardelle with duck livers then check out our homemade pappardelle, sausage pappardelle, mushroom pappardelle and more pappardelle recipes.

  • 300ml chicken stock
  • 25g unsalted butter
  • 1 tbsp vegetable oil
  • 200g duck livers
    trimmed of sinew and cut into 4cm pieces
  • 2 red onions
    thinly sliced
  • 300g pappardelle
  • 75ml red wine vinegar
  • a small bunch flat-leaf parsley
    chopped

Nutrition:

  • kcal596
  • fat15.5g
  • saturates5.9g
  • carbs81.2g
  • sugars7.3g
  • fibre7.9g
  • protein29.1g
  • salt0.5g

Method

  • step 1

    Boil the chicken stock in small pan until syrupy and reduced to around 3-4 tbsp.

  • step 2

    Meanwhile, put the butter and vegetable oil into a hot frying pan and, once the butter is foaming, add the duck livers and cook on high until browned all over. Scoop out of the pan onto a plate. Add the onions to the same frying pan, along with a big pinch of salt. Reduce the heat and cook very gently for 45 minutes until really sticky and browned.

  • step 3

    Cook the pasta in a large pan of salted boiling water following pack instructions.

  • step 4

    Add the red wine vinegar to the onions and simmer until reduced by half. Stir the reduced stock, livers and any juices from the plate in with the onions.

  • step 5

    Drain the pasta and add to the liver and onion pan along with 1-2 tbsp of pasta cooking water. Toss together then serve with parsley sprinkled on top.

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