In a 10-inch to 12-inch saut_ pan, heat oil slowly over medium heat. Add onion and cook slowly until soft but not brown (about 10 minutes). Add livers, capers, anchovy fillets and red pepper and cook until lightly browned (about 10 minutes). Add wine and cook until only 3 to 4 tablespoons of liquid remain. Pour liver mix into food processor and blend intermittently, leaving lumpy ~ -- not smooth -- like a puree. Season with salt and pepper and remove to a small mixing bowl. Peel cucumber and remove seeds. Slice into 1/8-inch half moons and dress with oil, vinegar, sugar and season with salt and pepper. Grill or toast bread on both sides and spread 1 tablespoon duck liver mixture over each one. Divide among 4 plates. Place 2 tablespoons of cucumber mixture on each plate and serve immediately. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5675 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:10 -0400 From: Meg Antczak
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|Serving Size: 1 Serving (1192g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1510 (86%)|
|Amt Per Serving||% DV|
|Total Fat 167.7g||224 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 122.2g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 0mg||0 %|
|Sodium 331.1mg||11 %|
|Potassium 754mg||20 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 21.9g|
|Protein 2.1g||3 %|
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Calories per serving: 1754
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