see recipe 
Roasted Duck Liver with Onion and Kadayif
Main dishes
40 minutes
for 5 portions
Medium
Ingredients:
- 1 pack of duck livers "Penelope"
- 2 tsp coarse ground hot red pepper
- 3 tbsp flour
- 100 g kadayif
- 2 onions, thinly sliced
- 125 g melted butter
- salt and black pepper to taste
For the side dish: - 900-1100 g cooked couscous
- 1 tbsp olive oil
- 1 tbsp sesame tahini
- 2 tbsp crème fraîche (sour cream)
- 3 tbsp finely chopped pistachios
- 2 tbsp lemon juice
- salt and black pepper to taste
Prepraration:
- Wash the livers, drain well and pat dry. Place them in a bowl, drizzle with 3-4 tbsp of the melted butter, salt, season with black pepper and half of the hot paprika flakes and mix well.
- Place crushed kadayif in a bowl and add flour, salt and black pepper, and mix. Roll the livers in the mixture and arrange on a baking tray lined with baking paper.
- Season the onion with salt, black pepper and hot red pepper and mash with your hand. Drizzle with 3-4 tbsp of the butter and mix well.
- Distribute the onion around the livers and drizzle with the remaining butter and bake for 20-25 minutes in a preheated oven at 200°C.
- Serve the livers with the seasoned couscous.
