Turkey, fig and duck liver salad

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 100 gm pancetta, cut into batons
  • 250 gm duck livers, trimmed
  • 30 ml (1½ tbsp) brandy
  • 30 ml (1½ tbsp) red wine vinegar
  • 45 ml walnut oil
  • 6 figs, halved
  • 2 cups (loosely packed) baby spinach leaves
  • 1 cup (loosely packed) watercress
  • 300 gm shredded roast turkey(a combination of leg and breast meat)
  • 100 gm toasted walnut halves
01   Heat oil in a frying pan over medium-high heat, add pancetta and cook, stirring occasionally, for 2-3 minutes or until golden and crisp, then, using a slotted spoon, transfer to a large bowl.
02   Add livers to the same pan, season to taste with sea salt and freshly ground black pepper and cook for 1-2 minutes on each side or until brown and medium-rare then add to bowl with pancetta.
03   Return pan to heat, deglaze with brandy, then add vinegar and walnut oil, remove from heat, swirl to combine, season to taste and set dressing aside.
04   Add remaining ingredients to bowl, pour over dressing, toss lightly to combine and serve immediately.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

SUCCULENT KIWI PINOT NOIR. , suggested by MAX ALLEN

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