1.   The rich duck liver is set offby toast and a crisp salad with a lemon dressing.

2.   But the new availability of domestic fattened duck livers gave chefs, and not just the French contingent, a new American delicacy with ample creative possibilities.

3.   Foie gras, plump, extraordinarily rich duck liver, is an expensive, elegant indulgence.

4.   Minced mushrooms and pistachios alternated with big chunks of rabbit, then a thick stripe of rabbit mousse and a layer of duck liver.

5.   Open it up and dig out a soft-cooked egg with truffles and strips of luscious duck liver.

6.   Our dinner featured a salad of figs stuffed with duck liver in a fig sauce.

7.   The French duck livers are winning praise from some top chefs, including Remi Lauvand of Montrachet, Scott Campbell of Avenue, and Charles Palmer of Aureole.

8.   The unctuously rich fresh duck livers, which have been standard on top menus over the last three or four years, soon began showing up everywhere.

9.   Layers of duck liver and quail breast ensconed under a coat of soft leeks are held firmly together by vermouth jelly.

10.   While goose liver foie gras is responsible for increasing the popularity of the dish, it is now foie gras made from duck liver that is more widely consumed.