Pomegranate Salad with Duck Liver
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pomegranate
- 2 tablespoon raisins
- 2 tablespoon capers
- 2 tablespoon balsamic vinegar
- 2 tablespoon port wine, red
- 1 teaspoon honey
- 3 tablespoon olive oil
- Salt and cayenne pepper
- 1 head oak leaf lettuce
- 100 g liver (s) (duck liver)
- 3 tablespoon poultry stock
- 1 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Halve the pomegranate, scrape out the stones and remove the skins. Mix with raisins and capers. Mix vinegar, port wine, honey and 2 tablespoons of oil, season with salt, pepper and pour over the pomegranate mix, leave to steep for at least 20 minutes.
- In the meantime, clean the lettuce, wash it, spin it dry and pluck it into small pieces. Cut the duck liver into pieces. Heat 1 tablespoon of oil in a pan and stir-fry the liver for 4-5 minutes. Deglaze with poultry stock, reduce briefly, season with salt and pepper.
- Clean and wash the spring onions and cut into strips. Arrange the salad with liver and gravy on plates. Pour pomegranate mix and spring onion over the top.
- Tip: Cut out toast bread in a heart shape, toast and serve with it.
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