Duck liver recipe in a cloth.

If your liver is extremely fresh, just harvested by the producer, it will be soft to the touch. If it has been refrigerated, you will need to soften it a bit by letting it sit at room temperature for 1 hour, submerged in milk.

Once it has become pliable again, you will need to devein the liver. The liver is made up of two lobes: one large and one smaller. Remove the small lobe, then using the tip of a sharp knife, gently open the large lobe to locate the central vein. Slide the knife blade under the vein and pull gently. Remove all the small veins running through the liver, but be careful not to shred the liver. If your liver has some small traces of blood, immerse it for a few minutes in ice-cold water. In the meantime, warm the broth and bring it to a boil.

Season the liver with salt and pepper on all sides. Wrap the liver in cheesecloth, tie the two ends, immerse it in the broth, let it cook for 1 minute over low heat, then turn off the heat under the pot and let the liver cool in the broth.

To finish Once everything has cooled, unwrap the liver from the cloth, tighten it well around the liver to form a nice cylinder, and store in the fridge for at least 48 hours. On the day of serving, gently unwrap the liver, cut into nice slices, and serve with good toasted bread or spiced bread.