# Crispy Duck Livers with Chili Crisp, Balsamic Brussels Sprouts & Smashed Purple Fingerlings > Crisp-edged duck livers sit over soft golden onions, with chili crisp bringing heat and crunch to their rich, savory flavor. Balsamic Brussels sprouts and smashed purple fingerlings round out a winter Shabbat dinner with browned edges, tender centers, and a little fresh parsley. - URL: https://www.chezjk.com/recipes/crispy-duck-livers-with-chili-crisp-air-fried-balsamic-brussels-sprouts-smashed - Author: Jonathan Katzman - Cooked and photographed: 2024-01-12 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Crispy Duck Livers with Chili Crisp, Balsamic Brussels Sprouts & Smashed Purple Fingerlings](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F962d66b50726b0b2.jpg) ## Crispy Duck Livers with Chili Crisp A thin cassava-flour coating forms a delicate crust without turning the livers into heavy fritters. Adding chili crisp after frying keeps its aromatics from burning. ### Ingredients - 1½ lb duck livers, trimmed - ⅓ cup cassava flour - ¾ tsp kosher salt - ¼ tsp freshly ground black pepper - 3 tbsp ghee, divided - 3 tbsp Kauai Juice Co chili crisp, using a gluten-free-labeled product - 1 tsp toasted sesame seeds, optional if not already present in the chili crisp ### Instructions 1. Trim away connective tissue and any green-stained portions. Separate the lobes into roughly even pieces, leaving small lobes whole. Pat thoroughly dry. 2. Mix the cassava flour, salt, and pepper on a plate. Lightly coat the livers just before frying, shaking off excess flour. 3. Heat 2 tablespoons ghee in a heavy skillet over medium-high heat until shimmering. Add half the livers, leaving space between them; use a splatter screen if available. 4. Cook without moving for about 2–3 minutes, until the underside has a firm brown crust. Turn carefully and cook another 2–4 minutes, adjusting the heat to prevent scorching. Check the thickest pieces with an instant-read thermometer; duck livers should reach 165°F. 5. Transfer to a rack rather than stacking them. Add the remaining ghee and cook the second batch, wiping away any burnt flour first. 6. Spoon the chili crisp over the livers immediately before serving. Scatter with sesame seeds if using. ### Notes - Dry surfaces and small batches are essential: wet or crowded livers steam instead of developing a crust. - If the named chili crisp is not labeled gluten-free, use a verified gluten-free chili crisp. - Do not cook the livers rare; poultry liver requires thorough cooking even when its exterior is well browned. ## Soft Golden Onions Slowly softened onions provide sweetness beneath the peppery crust and chili heat. Keeping them under the livers rather than tossing everything together preserves the crisp coating. ### Ingredients - 2 medium yellow onions, thinly sliced - 1½ tbsp ghee - ¼ tsp kosher salt - 2–3 tbsp water, as needed ### Instructions 1. Heat the ghee in a skillet over medium heat. Add the onions and salt and stir to coat. 2. Cook for 5 minutes, then lower the heat to medium-low. Cook for another 20–25 minutes, stirring occasionally, until silky with light golden edges. 3. Add a tablespoon of water whenever the pan becomes dry or the onions begin catching. Keep warm over very low heat. ### Notes - Aim for soft, lightly golden onions rather than dark, jammy caramelized onions. ## Air-Fried Brussels Sprouts with Balsamic High circulating heat browns the cut faces while keeping the centers tender. Balsamic goes on at the end so its sweetness does not scorch. ### Ingredients - 1½ lb Brussels sprouts, trimmed and halved - 1½ tbsp olive oil - ½ tsp kosher salt - ¼ tsp freshly ground black pepper - 1½ tbsp balsamic vinegar - 2 tbsp roughly torn flat-leaf parsley, optional ### Instructions 1. Heat the air fryer to 390°F. Dry the sprouts well and toss with olive oil, salt, and pepper. 2. Arrange in a loose single layer, working in batches if necessary. Air-fry for 14–18 minutes, shaking after about 8 minutes, until the cut faces are deeply browned and a knife enters the cores easily. 3. Transfer to a bowl and toss with the balsamic while hot. Taste and adjust the salt, then add parsley if using. ### Notes - Remove any loose leaves early if they brown faster than the sprouts. - Use balsamic vinegar rather than a sweet bottled glaze; reduce the quantity slightly if yours is especially concentrated. ## Smashed Purple Fingerling Potatoes Boiling cooks the centers evenly, while smashing opens up ridges that crisp in the oven. The skins hold the potatoes together and provide a pleasant contrast to the soft purple flesh. ### Ingredients - 1½ lb purple fingerling potatoes, scrubbed - 2½ tbsp olive oil, divided - 1 tbsp kosher salt, for the boiling water - ¼ tsp kosher salt, for roasting - ¼ tsp freshly ground black pepper - ¼ tsp flaky salt, to finish - 2 tbsp flat-leaf parsley leaves, optional ### Instructions 1. Heat the oven to 425°F. Put the potatoes in a saucepan with cold water to cover by an inch and add the tablespoon of kosher salt. 2. Bring to a boil, then simmer for 15–20 minutes, until a thin knife slides easily through the largest potato. Drain and let steam-dry for 5 minutes. 3. Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange the potatoes with space between them and press gently with the bottom of a glass until about ½ inch thick, keeping each potato mostly intact. 4. Drizzle with the remaining oil and season with the remaining kosher salt and pepper. Roast for 25–30 minutes, until the skins are wrinkled and the exposed edges are crisp. 5. Finish with flaky salt and parsley if using. ### Notes - If the fingerlings are very narrow, press just enough to split and flatten them rather than crushing them into fragments. ## Overall Timing / Workflow The potatoes and onions tolerate a short hold, allowing the sprouts and livers to finish close to serving. The livers are cooked last to protect their crust. ### Instructions 1. 0:00 — Heat the oven, start the potatoes in salted water, and slice the onions. 2. 0:10 — Begin cooking the onions. Trim and halve the Brussels sprouts. 3. 0:25 — Drain, steam-dry, and smash the potatoes, then put them in the oven. 4. 0:30 — Start air-frying the sprouts. Trim and thoroughly dry the livers, keeping them refrigerated until ready to dredge. 5. 0:45 — Finish the onions and hold warm. If the air fryer needs multiple batches, finish them before starting the livers; briefly re-crisp the first batch before adding balsamic. 6. 0:50 — Dredge and fry the livers in batches. Check the potatoes and hold them uncovered in a low oven if ready early. 7. 1:05 — Toss the hot sprouts with balsamic, finish the potatoes, and plate the livers with chili crisp. Allow extra time if your air fryer requires several batches. ## Plating Keeping the three dishes in distinct sections preserves their textures while letting the chili oil mingle with the onions. ### Instructions 1. Spread the soft onions across one side of a warmed platter or divide among four plates. 2. Set the duck livers on the onions and spoon chili crisp over the top, including both the oil and crunchy solids. 3. Arrange the Brussels sprouts and smashed potatoes alongside in separate clusters. Finish with the allocated parsley and flaky salt, and serve immediately. ## Leftover Path Separate storage keeps the potatoes and sprouts from absorbing sauce. Gentle reheating limits further toughening of the already-cooked livers. ### Instructions 1. Refrigerate leftovers within 2 hours in shallow airtight containers, keeping the livers and onions separate from the vegetables where practical. Use within 3–4 days. 2. Re-crisp potatoes and sprouts in a 375°F oven or air fryer until hot, checking frequently so the balsamic does not burn. 3. Warm the onions in a small covered skillet with a splash of water. Add the livers over low heat, cover briefly, and heat to 165°F; their original crispness will soften. 4. For a different meal, chop the reheated livers and onions and serve with the re-crisped potatoes, adding a little fresh chili crisp at the table. ### Notes - Duck livers are best freshly cooked; prioritize them before the potatoes and sprouts. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.