Chicken Liver Pasta - Chef in Italy shares Recipe

Ingredients

• 400 g Duck Liver (fresh, trimmed of green membranes and sinew)
• 1 large Yellow Onion (peeled and thinly sliced)
• 4 Tbsp Unsalted Butter (divided; for sautéing and finishing)
• 1 tsp Whole Black Peppercorns (to toast for extra aroma)
• 6 leaves Fresh Sage Leaves (for bouquet garni)
• 1 Bay Leaf (for bouquet garni)
• ½ cup Marsala Wine (dry, for deglazing)
• ¼ cup Dry White Wine (for deglazing)
• ½ cup Duck Demi‑Glace (store‑bought or homemade)
• 250 g Tagliolini Pasta (thin egg pasta from Abruzzo)
• 2 Tbsp Olive Oil (for frying bread cubes)
• 2 slices Country Bread (cut into bite‑size cubes)
• to taste Salt (added at the end of cooking)

Instructions

1. Trim the Duck Livers

   Using a sharp chef's knife, remove the tough green membrane and any sinewy bits from the duck livers so that only the clean, pale meat remains.

   Time: PT5M

2. Make the Bouquet Garni

   Combine the fresh sage leaves and bay leaf in a small piece of cheesecloth or tie them together with kitchen twine.

   Time: PT2M

3. Slice the Onion

   Peel the onion and slice it thinly so it will melt into a sweet base.

   Time: PT5M

4. Slow‑Cook the Onion with Butter and Pepper

   Melt 2 Tbsp butter in the large sauté pan over medium‑low heat. Add the whole peppercorns and toast for 2 minutes. Add the sliced onion, the bouquet garni, and a pinch of salt. Cook gently, stirring occasionally, for about 1 hour until the onion is very soft and translucent.

   Time: PT1H

   Temperature: medium‑low

5. Sear the Duck Livers

   Increase the heat to high, add the remaining 2 Tbsp butter, then place the trimmed livers in a single layer. Let them sit untouched for 3‑5 minutes until a deep brown crust forms, then flip quickly and remove from the pan.

   Time: PT5M

   Temperature: high

6. Deglaze with Marsala and White Wine

   Return the pan to medium‑high heat, pour in the Marsala and white wine, and scrape the browned bits from the bottom. Reduce the liquid by half, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

7. Finish the Ragu

   Return the softened onion mixture to the pan (if it was set aside), add the seared livers back, season with salt, and cook together for another 5 minutes, just to meld flavors.

   Time: PT5M

   Temperature: medium

8. Cook the Tagliolini

   Bring a large pot of salted water to a rolling boil. Add the tagliolini and cook for 3 minutes or until al dente. Drain, reserving a splash of cooking water.

   Time: PT5M

   Temperature: high

9. Mantecare the Pasta

   Return the drained tagliolini to the sauté pan with the liver‑onion sauce. Add the duck demi‑glace and a knob of butter. Toss over medium heat for 2 minutes until the sauce coats the pasta glossy.

   Time: PT2M

   Temperature: medium

10. Fry the Bread Croutons

    In a separate frying pan, heat olive oil over medium heat. Add the bread cubes and fry until golden and crisp, about 2 minutes. Drain on paper towels.

    Time: PT2M

    Temperature: medium

11. Plate and Serve

    Divide the tagliolini with liver ragu among serving plates, sprinkle the fried bread cubes on top, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Duck Liver: Chicken Liver
• Instead of Yellow Onion: Shallot
• Instead of Unsalted Butter: Olive Oil (flavor will change)
• Instead of Whole Black Peppercorns: Ground Black Pepper
• Instead of Fresh Sage Leaves: Thyme
• Instead of Bay Leaf: Oregano
• Instead of Marsala Wine: Cognac, Madeira
• Instead of Dry White Wine: Chicken broth
• Instead of Duck Demi‑Glace: Beef demi‑glace
• Instead of Tagliolini Pasta: Linguine
• Instead of Olive Oil: Butter
• Instead of Country Bread: Croutons

Equipment Needed

• Large Sauté Pan
• Small Saucepan
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Tongs
• Pasta Pot
• Colander
• Frying Pan
• Serving Plate

Critical Steps — Do Not Skip

• Trimming the duck livers to remove bitter membranes
• Slowly cooking the onion for at least 1 hour without browning
• Searing the livers quickly over high heat
• Avoiding overcooking the liver (keep it pink)
• Deglazing with Marsala and reducing properly
• Mantecating with butter and demi‑glace for a silky finish

Chef Tips from the Video

• Use a very fresh batch of duck livers; they should smell mild, not fishy.
• Toast the whole peppercorns before adding them to release their essential oils.
• For extra depth, add a pinch of nutmeg to the onion base.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze in a sealed bag for up to 1 month; thaw and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Trim and store the livers in the fridge for up to 12 hours before cooking.
• Prepare the bouquet garni and keep it in the fridge.
• Duck demi‑glace can be made ahead and frozen.

Frequently Asked Questions