Ingredients
1 Servings
2
tablespoons unsalted butter
3
sprigs thyme plus 1/2 tsp. fresh thyme leaves
1
duck liver (about 1 1/2 ounces)
Kosher salt and freshly ground black pepper
1
slice of toasted bread
Preparation
- Heat butter and thyme sprigs in a small skillet over medium heat, swirling occasionally, until butter is melted and starting to brown, 2–3 minutes. Season liver with salt and pepper. Increase heat to medium-high. Quickly cook liver (careful, it may splatter), basting constantly, until golden and crispy on both sides, 30–45 seconds (you want the inside to be pink, so don’t overcook). Transfer liver to toast, drizzle with some butter from skillet, and scatter thyme leaves over.
Nutrition Per Serving
One serving contains: Calories (kcal) 360 Fat (g) 26 Saturated Fat (g) 15 Cholesterol (mg) 280 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 11 Sodium (mg) 540
