Duck Liver Crostini Toscane With Spicy Cucumber Salad

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	tablespoons	virgin olive oil
1	medium	red onion -- thinly sliced
1	pound	duck livers or chicken livers
2	tablespoons	capers -- rinsed and drained
2	fillets	anchovy fillets -- rinsed, patted dry
4	teaspoons	crushed red pepper flakes
1	cup	dry red wine
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1	large	english cucumber
2	ounces	extra-virgin olive oil
1	ounce	red wine vinegar
1/2	teaspoon	sugar
12	slices	Italian country bread -- cut 3/4 inch thick
4	tablespoons	virgin olive oil
1	medium	red onion -- thinly sliced
1	pound	duck livers or chicken livers
2	tablespoons	capers -- rinsed and drained
2	fillets	anchovy fillets -- rinsed, patted dry
4	teaspoons	crushed red pepper flakes
1	cup	dry red wine
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1	large	english cucumber
2	ounces	extra-virgin olive oil
1	ounce	red wine vinegar
1/2	teaspoon	sugar
12	slices	Italian country bread -- cut 3/4 inch thick

Preparation:

In a 10-inch to 12-inch sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5675)