Pan-Seared Duck Liver With Fried Egg and Sherry Vinegar
Lunch @ "The Commune Social" (www.communesocial.com/), a Tapas Bar, associated with Jason Atherton.
I originally ordered this Tapas but changed my mind when the kitchen ran out of Duck Eggs. But the kitchen made a mistake and went ahead to prepare the dish with Chicken Egg instead and I was offered it as a compliment.
I am not a fan of liver (except for Fois Gras and Pate) and it was with a little apprehension I bit into a piece of the pan-seared duck liver. It was still liver.....(hey, what are you expecting?) but the tangy sweet Sherry Vinegar rescued it from being overwhelmed by liver's natural animalic taste and powdery texture.
Not sure how much a difference duck egg and chicken egg contribute to the dish but I honestly think the egg is redundant. More of importance would be the Sherry Vinegar, as well as the few dollops of tomato puree, which, both I think, made all the differences in this dish, between brilliance and dismay.
Pan-Seared Duck Liver With Fried Egg and Sherry Vinegar
Lunch @ "The Commune Social" (www.communesocial.com/), a Tapas Bar, associated with Jason Atherton.
I originally ordered this Tapas but changed my mind when the kitchen ran out of Duck Eggs. But the kitchen made a mistake and went ahead to prepare the dish with Chicken Egg instead and I was offered it as a compliment.
I am not a fan of liver (except for Fois Gras and Pate) and it was with a little apprehension I bit into a piece of the pan-seared duck liver. It was still liver.....(hey, what are you expecting?) but the tangy sweet Sherry Vinegar rescued it from being overwhelmed by liver's natural animalic taste and powdery texture.
Not sure how much a difference duck egg and chicken egg contribute to the dish but I honestly think the egg is redundant. More of importance would be the Sherry Vinegar, as well as the few dollops of tomato puree, which, both I think, made all the differences in this dish, between brilliance and dismay.