Duck Liver

• Used to make duck liver pâté, a creamy and rich spread often served with bread, crackers, or fruit preserves.
• Sautéed or pan-seared duck liver is a delicacy, often paired with a sweet sauce like balsamic reduction or fruit compote.
• Incorporated into terrines or mousses for elegant appetizers and hors d'oeuvres.
• Used in French cuisine to create foie gras, a luxurious dish that highlights the liver's buttery texture and flavor.
• Added to stuffing or fillings for poultry dishes to enhance richness and depth of flavor.
• Blended into sauces or gravies to add a silky texture and umami-rich taste to savory dishes.

• Duck liver is rich in essential vitamins like vitamin A, which supports vision and immune health.
• It is a good source of iron, helping to maintain energy levels and support red blood cell production.
• Contains healthy fats that contribute to a creamy texture and rich flavor in dishes.
• Often used in gourmet cooking, it adds a luxurious and savory element to pâtés, terrines, and sauces.
• High in protein, making it a nutrient-dense ingredient for balanced meals.
• Popular in low-carb and keto diets due to its nutrient density and low carbohydrate content.

Duck liver should be stored in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C) and used within 1-2 days of purchase for optimal freshness. If you need to store it longer, wrap it tightly in plastic wrap or vacuum-seal it and freeze it for up to 3 months. Thaw frozen duck liver in the refrigerator overnight before use. Avoid leaving it at room temperature for extended periods to prevent spoilage.