Chicory with duck liver
Instructions
Carefully wash the liver under running water, then cut it into pieces of uniform size.
Do heat the olive oil in a frying pan with the shallot and liver pieces saucepan over high heat for a few moments.
Add the butter and parsley, lower the heat to low and simmer the livers for 3-4 minutes, stirring constantly.
When done, sprinkle with salt and freshly ground pepper.
Separate the leaves of two kinds of salad, wash them, dry them, then delete the Central Coast, amara.
Distribute them into four individual dishes along with bits of liver still warm and sprinkle everything with the bean sprouts.
In a small bowl mix all the ingredients for the vinaigrette and seasoned the salad.
Ingredients and dosing for 4 persons
- 250 g of duck liver
- 1 tablespoon of olive oil
- 1 tablespoon of chopped scallions
- 20 g of butter
- 2 tablespoons of chopped parsley
- Salt
- White pepper
- 1 head of witlof (endive)
- 1 head of red chicory salad
- 4 tablespoons of bean sprouts
- For the vinaigrette:
- 2 tablespoons of apple cider vinegar
- Pin 1 of curry
- Salt
- White pepper
- 4 tablespoons of olive oil