My lovely, lonely, little duck liver soaked in mirin and soy for a night. I saved a piece of duck fat and and put it in a low pan to render out a good tablespoon of fat to use to sear the liver.
The flavour is a little sweet, a little salty and very rich. With a little leftover baguette and a pinch of cracked black pepper I've got a very nice nibble to have with a glass of wine before supper.
We managed to get two full dinners and one lovely snack from a single eight dollar duck. That is one delicious and cost effective bird.
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