Recipe: Duck liver salad

Ingredients

500g Duck livers
500ml Whole milk
200g Belly bacon, diced
20g Butter
20g Lard
125ml Sherry
60ml Olive oil
1 Frisee lettuce picked
2 tbsp chopped chives
1/2 Loaf sourdough croutons

Method

Soak the livers for 30 minutes in the milk, drain and dry

Heat a non-stick frying pan and fry the bacon, once cooked remove from pan and set to one side

Add the lard and butter to the pan and fry the livers, ensure these are cooked medium rare,
remove from pan and rest

Deglaze the pan with the sherry and 2 tbsp of sherry vinegar, reduce by half

Pour the reduction into a bowl and add the olive oil to make the dressing

Build the salad with the lettuce, bacon and chives

Slice the liver on top and finish with the croutons and dressing