The Really WILD Food Guide


Devilled Duck livers with apple

When living off the land you want to use every bit
of food that your resources provide, and rather than turn those duck livers into pate - the meat long since barbied or stir-fried - why not try devilling them?


The base ingredients for a devilled sauce are Worcestershire Sauce, tomato sauce, mustard and cayenne pepper, but the proportions and exact ingredients can vary widely depending on the cook
at the helm.

Some cooks even dip the food to be devilled in flour laced with cayenne and mustard [the sauce in the picture was made using Dijon Mustard], and then
add slugs of Worcestershire Sauce during cooking. So it's all very imprecise and open to your own interpretation.

From what you've seen of the devilled sauce
make-up virtually anything goes, so why not play
with the apple accompaniment too? Cooked apple could be served as a chunky accompanying sauce.

Or how about making a small incision in the livers and inserting a bit of thick apple purée before cooking? Or... grated eaters [dipped in acidulated water to prevent browning]... or even crab-apples.

Don't limit your imagination... Dare to adventure where angels fear to tread!

2 tsp. Worcestershire Sauce
2 tsp. tomato ketchup or purée
1 tsp. mustard powder [or ready-made]
Cayenne pepper - several good pinches
Water or stock

Duck livers
Cooking apple [eaters will do]
Oil or butter


· Mix the sauce ingredients in a small bowl, adding a little stock or water to produce a reasonably gloopy sauce which will coat the back of a spoon. Salt may not be required if using a salty stock.

· Next, peel the apple, core and slice into rings. · Lightly fry these in a little oil until they begin to become tender. Don't allow to turn to mush [unless you'd prefer the apple as a sauce], then remove from the pan and set aside.

· Add a little more oil to the pan and lightly fry the duck livers - about 3-4 minutes on each side.

· Pour the devilled sauce over the liver and continue cooking for another 2-3 minutes, stirring to prevent the sauce burning. · Serve portions of the devilled liver on top of your lightly cooked apple rings.

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