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Duck liver pilaf


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot that can go into the oven) to smoking. Then briefly cook the livers, in 2-3 batches, in one layer for just seconds on each side. Remove and set aside.
  • Melt the butter in the casserole and gently saute the garlic and onion until golden, stirring and scraping up the brown bits as you do so.
  • Add the rice and cook until it gleams with the oil and butter, tossing regularly. Then add the spices and mix well to toast. Add the currants, lemon rind, stock and seasonings. Mix well and cook until the mixture becomes a slurry.
  • Return the livers in one layer to the casserole, bury them in the rice, cover tightly and cook in the middle of the oven for exactly 20 mins. Then remove and set aside, with the lid on, for 10 mins.
  • When ready, fluff up the pilaf with a fork and serve with a good dollop of yoghurt and a sprinkling of parsley on top. 
  • from "Gammon & Spinach" by Simon Hopkinson


  • olive oil
  • 400 gm duck livers, cleaned
  • 50 gm butter
  • 2 garlic cloves, crushed
  • 1 large onion, finely chopped
  • 300 gm Basmati rice (or any long grain rice), well washed & drained well
  • 4 cardamom pods, lightly crushed
  • ½ tspn saffron threads
  • ¼ tspn red chilli flakes
  • 4 cloves
  • 1 small cinnamon stick
  • 1 heaped tbsp currants
  • 4 pieces lemon rind
  • 450 ml chicken stock
  • sea salt & freshly ground pepper
  • plain yoghurt
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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