Name: Salade Tiède au Foie de Canard (Warm Salad with Duck’s Liver)
Yield: Serves 4.
Cuisine: France
Ingredients: a variety of tiny leaves of lettuce, escarole, lamb’s lettuce (this mixture is known as mesclun); 3 or 4 duck’s livers, sliced; 3–4 tablespoons walnut oil; a few sprigs of chervil; a few sprigs of watercress; salt, milled pepper; 1 ripe avocado, peeled and diced; juice of an orange

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

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

Europe
France
Gluten-free
Mediterranean

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

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Ingredients

Method

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