Pan-fried duck livers with spiced cabbage and apple

Curry-spiced cabbage and tart apples will cut through these rich duck livers a treat in this recipe by Tristan Welch
By Tristan Welch
Pan-fried duck livers with spiced cabbage and apple
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus overnight soaking
  • Effort: easy


  • 200 g duck liver, trimmed
  • milk, enough to cover the livers
  • 1-2 tsp curry powder
  • 2 spring onions, finely chopped
  • dashes of cider vinegar, around 3tbsp
  • dashes of apple juice, around 3tbsp
  • dashes of rapeseed oil, around 3tbsp
  • ½ hispy cabbage, finely sliced
  • 2 apples, cores removed, cut into small batons
  • 25 g butter


1. Soak the duck livers in a bowl of milk overnight.

2. Remove the livers from the milk and pat dry on kitchen paper

2. Toast the curry powder in a small dry pan for about a minute, or until aromatic. Add the spring onions, stirring well, then add a dash of apple juice, a dash of cider vinegar and a dash of rapeseed oil. Season with salt and freshly ground black pepper and simmer until most of the liquid has reduced.

3. Place the shredded cabbage into a bowl and drizzle over the curried spring onion dressing. Add the apple batons (reserving a few for garnish) and mix well to coat evenly in the dressing.

4. Melt the butter in a frying pan until foaming, season the buck livers with salt and then add them to the pan and fry for 2-3 minutes on both sides, or until golden-brown and still slightly pink in the middle.

5. To serve, pile the cabbage and apple salad onto plates and spoon the duck livers over. Garnish with a few apple batons and drizzle a little more dressing round the plate.

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