How to make
Place the cleaned, washed and cut into three duck livers in a bowl and season them with soy sauce and black pepper.
Leave them in the fridge to marinate for at least 20 minutes - the longer the better.
Are you going to asking about pretreatment of the livers? - Well, they don't need it. You only need to wash them with hot water. Years ago I used to blanch them in boiling salted water until white, but I haven't done that in a long time. If you are worried, process them according to your tested method.
Once I think that they have been marinated enough, I put the baking pan, in which they will be baked in the oven, which has been heating during this time, with the oil in it.
In the heated oil, stew the onion crescents with a little salt. While they are stewing, I sprinkle the livers with flour and mix them. I arrange them in a row in the baking pan on top of the onions.
I pour 1/2 cup water (or wine or beer) into the emptied bowl and pour it over the livers, the amount should be more or less to cover the livers, but keep in mind that you may have leftovers from the marinade. I do this so that my livers are not dry, but also have a sauce when they are served.
Bake at 390°F (200°C) for about 20 minutes.
When they start to form a crust on top, I turn them one by one and bake them on the other side for 10-15 minutes. The time depends on how baked you want them.
They turn out uniquely tasty, soft and juicy and with a sauce - just the way we love them at home!
They are delicious both warm and cold, served with a chilled glass of white wine or your favorite beer!
Enjoy!
*** The sauce may be a bit thicker, but it doesn't hurt to thin it out a little or beat it nicely with the fat that has separated during baking.
The duck liver with onions is very tasty.
