Pomegranate and Duck Liver Salad
Halve pomegranates, scrape out seeds with a teaspoon, remove pith and combine seeds with raisins and capers. Whisk balsamic vinegar with port wine, honey and 4 tablespoons of oil, season with salt and pepper. Pour dressing over pomegranate mixture. Let stand for about 30 minutes. Rinse and spin dry salad greens, tear into bite-sized pieces.
Rinse and pat dry duck liver. Cut into pieces. Heat remaining oil in a pan and cook liver pieces for about 2-4 minutes, stirring. Add chicken broth to the pan and simmer briefly, season with salt and pepper. Rinse and sry scallions, cut into long thin strips. Arrange salad greens with liver and gravy on plates, drizzle with pomegranate dressing adn sprinkle with scallions. Serve with white bread toast, if desired.