Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Tip: Cut out toast bread in a heart shape, toast and serve with it.