Why soak duck livers in milk?

Here's why it works:

* Milk's acidity helps to break down the muscle fibers in the liver, making it more tender.

* Milk's proteins bind to some of the compounds responsible for the strong, gamey flavor of duck liver, making it milder.

* Milk also adds moisture to the liver, which can help it cook more evenly.

It's important to note that not everyone soaks their duck livers in milk. Some prefer the strong, gamey flavor of the liver, and find that soaking can diminish its character. It ultimately comes down to personal preference.

Here are some additional tips for soaking duck livers in milk:

* Use whole milk for the best results.

* Soak the livers for 1-2 hours in the refrigerator.

* Pat the livers dry with paper towels before cooking.

If you're unsure whether or not to soak your duck livers, you can always try both ways and see which you prefer.