Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    anchovy fillets -- rinsed, patted dry
   4      teaspoons     crushed red pepper flakes
   1      cup           dry red wine
                        salt -- to taste
                        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" 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)