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Grilled Duck Livers With Half-Drie Tomatoes

This recipe is done with duck livers but other poultry livers or even calves' liver could be prepared in the same manner. The important thing is not to overcook the liver. Notice that it is grilled on the solid surface of the grill, although it could be grilled on the wire rack. The same result could be achieved by sauteeing the livers briefly over high heat in a black iron skillet. The liver mast be cooked at the last moment and served within minutes to be good. Therefore, it's an ideal dish for a restaurant where every portion is cooked individually.

Half-dried tomatoes and yellow peppers make a nice addition to the duck liver and can also be used in many other dishes. The moisture of the vegetables evaporates in the oven, the taste is concentrated, and the flavor is increased. Tomatoes are usually dried in the sun, in a dehydrator, or in the oven. Drying them overnight in a preheated 200-degree oven gives results similar to the dried tomatoes available at specialty markets. The tomatoes and the peppers for the recipe here should be prepared ahead and reheated a few seconds in the oven at serving time so they are lukewarm rather than cold.

The thinly sliced zucchini, placed in the oven for a few minutes, will soften slightly and render some juice. The vegetable can used as a garnish, as in the recipe here, but can also be made into a salad by tossing the baked slices with a vinaigrette or another dressing.

Yield. 6 first-course servings

HALF-DRIED TOMATOES
6 plum tomatoes (about 3 oz. each)
1/2 tsp. salt

HALF-DRIED PEPPERS
1 yellow pepper (3/4 lb.)
1/4 tsp. salt

GRILLED DUCK LIVERS
6 large livers (8 oz.)
1 Tb. olive oil
1/4 tsp. salt

ZUCCHINI
1 small zucchini (4 oz. ), cleaned and cut into thin slices
Dash salt

SAUCE FOR LIVERS
1/2 Tb. ketchup
About 10 drops hot oil or dash cayenne pepper
1 small clove garlic, finely chopped (1/4 tsp.)
1 Tb. vegetable oil
1 tsp. Worchestershire sauce
2 Tb. warm water

For the tomatoes: Cut the tomatoes in half lengthwise and squeeze or scoop out the seeds. Place the tomatoes skin side on the table and flatten them gently with the palm of your hand. Place them on a baking pan, skin side up, sprinkle with salt, and place in a preheated 250-degree oven for 1 1/2 to 2 hours.
For the yellow pepper: Remove the core and cut the pepper into 8 lengthwise pieces. Remove the seeds, place on a baking tray skin side up, sprinkle with the salt, and place them also in the 250-degree oven for 1 1/2 to 2 hours.
When the tomatoes are dried enough (they can be dried more or less, depending on your taste), the skin will have shriveled. The tomatoes are still soft inside and moist, but the flavor is now concentrated into a smaller volume.
Divide each liver in half and remove the filament and sinew in the center. Sprinkle the livers with 1 Tb. olive oil and salt and rub the mixture all over the meat. Set aside for 5 to 10 minutes to macerate in the oil.
Place the oiled livers top side down over very hot charcoal on the center of the grill and cook for about 20 seconds on one side. Turn and cook approximately 15 to 20 seconds on the other side. As mentioned in the introduction, these can also be done in a very hot skillet for the same length of time.
Remove the livers to a plate and set aside in a warm place for 1 to 2 minutes so they can continue cooking in their own heat and juice.
For the zucchini: Meanwhile, spread the zucchini slices out on a large cookie sheet and sprinkle lightly with salt. Place in a 400-degree oven for 5 minutes.
On each serving plate, arrange the 2 liver halves, plus another liver half that has been split crosswise and place it in the center to show its pinkness. Place overlapping slices of zucchini on the surrounding pieces and arrange the tomatoes and peppers attractively around the plate. Mix together the sauce ingredients and sprinkle each liver with about 1 tsp. of the sauce. Serve immediately.