Za’atar Duck Livers with Blood Orange and Cracked Wheat Salad

Name: Za’atar Duck Livers with Blood Orange and Cracked Wheat Salad
Yield: Serves 4
Ingredients: 20 ml fresh lemon juice, strained; 20 dandelion leaves; 1 punnet mizuna cress, snipped; 1 tablespoon Za’atar (see Essentials), plus extra to serve; ½ teaspoon chilli powder; ½ teaspoon freshly ground black pepper; 3 blood oranges, peeled and segmented; 20 ml orange blossom water; 3 ripe tomatoes, peeled and finely diced; 2 cloves garlic, minced; 75 ml extra virgin olive oil; 2 teaspoons sea salt; 125 g burghul (cracked wheat), soaked in hot water for 15 minutes until soft; 125 g burghul (cracked wheat), soaked in hot water for 15 minutes until soft; 125 g burghul (cracked wheat), soaked in hot water for 15 minutes until soft; 1 white onion, finely diced; 3 cloves garlic, minced; 40 ml olive oil; 1 teaspoon coriander seeds, roasted and ground; 1 teaspoon cumin seeds, roasted and ground; 12 duck livers, cleaned; seeds from 1 pomegranate; 2 green onions, finely sliced; 4 tablespoons parsley leaves, finely shredded; 40 ml pomegranate molasses; 1 teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Liver responds so well to spice, and this combination of ingredients never fails to impress. Make sure you buy livers from organic or free-range chickens that have been carefully removed from the bird, and use the larger lobes of the liver – it makes all the difference to the quality of the dish. If you wish, chicken livers can easily be substituted with equal success. The cracked wheat salad is an adaptation of tabbouli.

Ingredients

Method