Duck liver salad with bacon and Sherry

AT A GLANCE

  • Serves 4 people

Fresh figs would be a great addition to this salad.

  • 500 gm duck livers, trimmed, sinew removed
  • 500 ml (2 cups) milk
  • 200 gm belly bacon, diced
  • 1 tbsp (20gm) butter
  • 1 tbsp (20gm) lard
  • 125 ml (½ cup) sweet Sherry
  • 2 tbsp Sherry vinegar
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 frisée, washed, leaves separated
  • 3 tbsp finely chopped chives
  •  
  • Lardy croûtons
  • 50 gm lard
  • ½ loaf sourdough, crusts removed, diced
01   Soak livers in milk for 15-20 minutes, then drain and pat dry.
02   For lardy croûtons, melt lard in a frying pan over medium-high heat, add sourdough and stir occasionally until crisp and golden (4-6 minutes). Drain on paper towels and season to taste.
03   Cook bacon in a non-stick frying pan over medium-high heat until browned (3-5 minutes). Remove from pan with a slotted spoon and set aside. Melt butter and lard in pan, then add livers and fry, turning occasionally, until browned and cooked medium-rare (5-6 minutes), then reserve. Deglaze pan with Sherry and vinegar and simmer until reduced by two-thirds (2-4 minutes), then transfer mixture to a bowl. Allow to cool briefly, then whisk in olive oil. Slice livers and add to bowl along with bacon, frisée, croûtons and chives. Toss to combine, season to taste and serve.

Topics:

SPRING, MODERN AUSTRALIAN, FRISEE, SHERRY, ENTREE, SALAD, BACON, DUCK, FAST

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2014

Nov 2014

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