If you’re going to smoke a duck, you might as well do something with the duck livers too.  This recipe is super easy and makes a great appetizer.  Just leave yourself a little bit of room in the smoker when you cook your ducks.

It surprises me how much people love this recipe.  Liver.  Who knew?

For this recipe you’ll need:

Duck livers

1/2 cup brown sugar

1/2 cup kosher salt

1 teaspoon whole black peppercorns

Onion jam – the recipe is here

Crackers

One day ahead

In a large saucepan combine the sugar, salt, pepper and 8 cups water.  Bring to a boil.  Stir to dissolve the salt and sugar.  Let cool and store in the refrigerator overnight.  You will have more brine than you need for this recipe.  Use the rest to smoke other things like trout, salmon or oysters.  Alternatively, use 1/2 cup of the brine you made for the duck and add 1/2 cup water.

2-3 hours ahead

Put the liver in a small bowl and add just enough brine to cover.  Let sit in the fridge for 1 -2 hours.

1-2 hours ahead

Poke a few holes in a small foil pan (or make a little box from foil).  Arrange the livers in the pan and cook in the smoker for 1-2 hours at 200-225 degrees.  The liver is cooked when it’s firm to the touch.  It may be a bit pink inside but it should not look wet or raw.

Cut into small slices or chunks and serve with onion jam and crackers.  Duck liver can be served warm or cold.

Enjoy!