Deliciously Decadent Duck Liver Wrapped in Duck Skin

Hello all my Foodies out there. Ready to try something different? One of the reasons that I absolutely love writing this Blog is that I can think outside the box and color outside the lines, and if the "Food Police" show up at my door, I don't really care. Experimenting with different recipes and techniques gives me great joy, especially when it works.

I hope that this introduction has adequately prepared you for what is about to follow. I guess a good mantra for this post would be, "Do not judge a book by its cover"...

As you view the following photos, I know that some people will think, "This is just not pretty", and I may risk getting a call from my sister Anjani in Canada questioning my good judgement. But I assure you, that will not deter me from sharing what I am about to, because it is truly deliciously decadent. So I ask you to take it all in with an open mind, and imagine the amazing possibilities of what you too can create in the comfort of your own home.

Before we begin this photo journal, I would like to share a little background with you. I made curry duck for a very dear friend, Chef Willy, as a way to celebrate both our birthdays. When I was prepping the duck to season it, I trimmed off some excess skin and reserved this with the duck liver because I just knew that I wanted to dream up a recipe using these two items. I used the same seasoning marinade that I used for the curry duck, without the curry. Thus began the creation of this recipe..."Deliciously Decadent Duck Liver Wrapped in Duck Skin"...

Duck Skin Laid Out On Foil In A Baking Pan

                                                                 

Duck Liver Placed In Center Of Duck Skin

First Fold Of Duck Skin

Second Fold Of Duck Skin

I Used A Small Skewer To Secure The Duck Skin

Flip The Stuffed Duck Skin With Skewer Side Down

I Added A Couple Extra Pieces Of Duck Skin On The Sides Of The Stuffed Duck Skin

I Baked The Duck Liver Wrapped In Duck Skin At 400 Degrees Fahrenheit For 30 Minutes, Basting With The Rendered Juices Every 10 Minutes. I Drained Off The Rendered Duck Fat.

I Spooned My Special Mixture Of Vietnamese Sauce Over The Duck Skin

After Baking 10 More Minutes

Done!!! I Then Carefully Removed The Skewer Before The Taste Test

First Cut For Photo Shoot

First Bite...Deliciously Decadent!!!

Want An Extra Kick?...Drizzle A Little Sriracha Sauce Over The Top...

I hope this will inspire all Home Cooks and Food Lovers all around the world to have fun and create something amazing. If you love it...that's all that matters...Happy Cooking!!!