Citrus and Duck Liver Salad

Name: Citrus and Duck Liver Salad
Total time: 25 min
Yield: 4
Ingredients: 2 Oranges (filleted, juice retained); 1 tablespoon lemon juice; 1 teaspoon runny honey; 5 tablespoons olive oil; 0.667 cup shelled Walnut; 4 cups mixed Lettuce (e. g. rocket, lamb's lettuce); 1.667 cups Foie gras (finely sliced); 1 tablespoon preserved Truffle (roughly chopped)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

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Ingredients

for

servings

Ingredients: 2
Oranges (filleted, juice retained); 1 tablespoon
lemon juice; 1 teaspoon
runny honey; 5 tablespoons
olive oil; ⅔ cup
shelled Walnut; 4 cups
mixed Lettuce (e. g. rocket, lamb's lettuce); 1 ⅔ cups
Foie gras (finely sliced); 1 tablespoon
preserved Truffle (roughly chopped)

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Preparation steps

Mix together 1-2 tbsp orange juice with the lemon juice, honey and oil and season with salt and ground black pepper.

Dry roast the nuts in a pan, set aside and leave to cool.

Mix together the lettuce, orange fillets and the foie gras, arrange on plates and drizzle with the vinaigrette. Garnish with the nuts and truffles and serve.

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Citrus and Duck Liver Salad

Ingredients

Preparation steps

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