DUCK LIVER CROSTINI TOSCANE WITH SPICY CUCUMB

      Title: DUCK LIVER CROSTINI TOSCANE WITH SPICY CUCUMB
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
         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
   
   In a 10-inch to 12-inch saut_ 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.
   
   Yield: 4 servings
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