Savory baked liver “muffins” blended with apple, onion, and herbs—rich from duck fat and eggs, easy to portion. They go well with a bright salad (pomegranate, mint, and fennel is a natural match); add dressing if you have a recipe you like.
Ingredients (serves 4, about 12 liver muffins)
- 15 oz chicken liver
- 4 eggs
- ½ cup duck fat (about 3 oz)
- 4 tbsp olive oil
- 1 medium apple (about 6 oz)
- 2 small onions (about 4 oz)
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp dried thyme
Instructions
- Preheat the oven to 325°F (about 163°C). Put all ingredients into a strong blender and pulse until you have a smooth, fairly liquid paste.
- Pour the mixture into a silicone 12-muffin pan and bake for 15–25 minutes, until set and cooked through. If you do not have a muffin pan, use a small baking dish lined with parchment; the layer will be thinner and baking time will be shorter—check early.
- Invert the liver cakes onto a plate and serve with pomegranate, mint, and fennel salad (and dressing, if you have one).
Tips
- A high-power blender gives the smoothest texture; scrape down the sides and pulse until no large liver or apple pieces remain.
- Silicone pans make unmolding easier; if using metal, grease well or use parchment liners.
- Doneness: the centres should not look wet or pink; when unsure, an instant-read thermometer in the centre should reach a safe temperature for cooked liver mixtures (follow local food-safety guidance).
- Duck fat adds depth; if you substitute another fat, expect a milder flavour.
- For the salad pairing, a simple mix of shaved fennel, pomegranate seeds, fresh mint, lemon or vinegar, and olive oil complements the richness of the cakes.