Rhubarb and Fig Salad with Duck Liver

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Rhubarb and Fig Salad with Duck Liver
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
4 stalks
2
2
150 grams
2 tablespoons
freshly ground Pepper
4
1 tablespoon
3
4
fresh Figs

Preparation steps

1.

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.

2.

Clean duck livers and cut into small pieces.

3.

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).

4.

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.

5.

To serve, place salad on plates with livers and rhubarb.