Duck Liver Crostini Toscane with Spicy Cucumber Salad
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil |
| 1 | md | Red onion, thinly sliced |
| 1 | lb | Duck livers or chicken livers |
| 2 | tb | Capers,; rinsed and drained |
| 2 | Anchovy fillets,; rinsed and patted dry | |
| 1 | ts | Crushed red pepper flakes; plus 1 tablespoon |
| 1 | c | Dry red wine |
| Salt and pepper to taste | ||
| 1 | lg | English cucumber |
| 2 | oz | Extra virgin olive oil |
| 1 | oz | Red wine vinegar |
| 1/2 | ts | Sugar |
| Salt and pepper to taste | ||
| 12 | sl | Italian country bread,; cut 3/4-inch thick |
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