Citrus and Duck Liver Salad

Name: Citrus and Duck Liver Salad
Total time: 25 min
Yield: 4
Ingredients: 2 Oranges (filleted, juice retained); 1 Tbsp lemon juice; 1 tsp runny honey; 5 Tbsps 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 Tbsp preserved Truffle (roughly chopped)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

8,2 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Ingredients

for

servings

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

How healthy are the main ingredients?

olive oil Walnut honey Orange

print shopping list

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.