Duck livers are very flavorful delicacy. Though the most famous duck livers are foie gras (which are extra-large, creamy and rich) normal duck livers (such as these) still have tremendous flavor. They can be sautéed or used to make charcuterie like pates & mousse.
These livers have been harvested from Muscovy ducks (aka Barbary ducks), which are the most popular duck breed in Europe. They are the leanest of the commonly available domesticated duck breeds, with approximately 30% less fat.
Keep duck livers frozen until you're ready to use them, then thaw. Once thawed, keep them in your refrigerator.
Up to 14 days after thawing.