Rhubarb and Fig Salad with Duck Liver
Remove tough rhubarb strings and cut diagonally into pieces about 5 cm (2 inches) long. Peel and dice shallots and garlic cloves. Rinse lettuce thoroughly and spin dry.
Clean duck livers and cut into small pieces.
Cook garlic and shallots in a pan with hot butter until translucent, then add duck livers. Fry the livers on each side for 3 minutes, remove and keep warm in the oven at 70°C (approximately 150°F).
Heat the remaining butter in a pan and add rhubarb, juniper berries and whole figs Season with pepper. Add 1/2 cup of water and vinegar and simmer, then season with salt.
To serve, place salad on plates with livers and rhubarb.