see recipe 
Duck Liver Soup with Rice and Tuscan Cabbage
Soups
30 minutes
for 6 portions
Easy
Ingredients:
- 1 pack of duck livers "Penelope"
- 1 onion, diced
- 3-4 cloves of garlic, sliced
- 1 bunch of Tuscan cabbage
(can be substituted with kale or spinach) - 4 tbsp olive oil
- 130 g rice
- 1.4 l duck or chicken stock
- 100 ml full cream
- 2 egg yolks
- salt and black pepper to taste
Prepraration:
- Rince the duck livers and pat dry with a paper towel. Separate them from each other and cut into two or three pieces.
- Heat half the olive oil in a frying pan and fry the livers in batches for 3-4 minutes.
- In a casserole heat the remaining olive oil and fry the onion for 4-5 minutes until soft.
- Add the garlic, cook for 30 seconds and add the rice. Stir, cook for 2 minutes and add the Tuscan cabbage. Stir, wait for it to soften and pour in the broth. Add the livers, cover and cook for 15-18 minutes.
- Pour the cream into the yolks and whisk. Temper with a little of the broth from cooking, and pour into the soup.
- Serve the soup hot, with freshly ground black pepper.
