Hey i'm new to this board, but i've been working in the industry for a few years and i'm almost done with culinary school. HOWEVER, i feel a tad guilty constantly pestering my chef instructors and sous/executive chefs for knowledge so i seek any info here...I have a TON of duck liver due to my passion for duck stock and am looking for any advice on how to incorporate them into a sauce to serve with some recently acquired flat irons....Maybe some red wine, shallots, veal glace, and a quick blend?

Thanks!!!