Sqwertz > wrote:

>Now I'm thinking I should just flour and sauté them in butter with
>slightly carmelized shallots, madiera or sherry + wine, and parsley
>and serve over a carbohydrate of some sort.

I think that's way over doing it; I just slice 'em, sautee them
(I use olive oil) until just pink in the middle and sprinkle a bit
of salt on them. They do not need any seasoning.

Most fresh, normal duck liver I've had has better than most
foie gras I've encountered.

Steve