Salade Tiède au Foie de Canard

Warm Salad with Duck’s Liver

This is inspired by a salade tiède of Bernard Perrier, who likes to include, when possible, morilles brought to the kitchen door by an elderly Ardéchois who knows where to gather them in the wooded countryside around Lamastre. Walnut oil is essential for the delicate balance of flavours in this salad.

Ingredients

  • a variety of tiny leaves of lettuce, escarole, lamb’s lettuce (this mixture is known as mesclun)
  • a few sprigs of watercress
  • a few sprigs of chervil
  • 1 ripe avocado, peeled and diced
  • 3–4 tablespoons walnut oil
  • 3 or 4 duck’s livers, sliced
  • juice of an orange
  • salt, milled pepper

Method

Arrange the chilled, washed and dried leaves on three or four small plates and scatter the avocado on top.

Heat half the walnut oil and quickly sauté the duck’s liver until just browned but still pink inside. Divide the liver between the plates. Add the remainder of the oil to the pan with the strained juice of the orange. Season with a little salt and milled pepper.

As soon as the dressing is hot, spoon over the salad and serve straight away.

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