Duck liver salad with lentils, frisée and speck

I always buy livers the day I plan to cook them. They should be dark and glossy, fresh-smelling and without any greenish tinge or darker patches. There’s a little prep work to be done before cooking – take off any loose little bits ad trim the white sinew off too, then into a bath of milk to soak and remove any impurities. After soaking, blot them thoroughly dry on paper towel, because once they get into the hot buttery pan, they have a tendency to spit like crazy. Keep them at arms length and turn occasionally so they cook evenly, then set them aside to rest for a minute or two. I’ve served the livers with a warm lentil salad, studded with lardons of crisp speck and dressed with a piquant Sherry vinaigrette.

10 minutes prep.

35 minutes cooking

Serves 4

Ingredients

  • 200 gm small green lentils
  • 8 duck livers, trimmed of sinew
  • 400 ml milk
  • 1 tbsp olive oil
  • 20 gm butter, diced
  • 100 gm speck, cut into lardons
  • 2 eschallots, thinly sliced
  • ½ garlic clove, finely chopped
  • 80 ml Sherry
  • 70 ml extra-virgin olive oil
  • 1½ tbsp Sherry vinegar, or to taste
  • 1 cup (loosely packed) frisée
  • ½ cup coarsely chopped flat-leaf parsley

Method

  1. Cook lentils in a saucepan of unsalted boiling water for 18-20 minutes until just tender, drain and refresh under running water.
  2. Drain well, transfer to a large bowl, keep warm.
  3. Meanwhile, soak livers in milk for 10-15 minutes, drain and pat dry on paper towels.
  4. Heat olive oil and butter in a frying pan over medium-high heat, add speck and cook for 4-5 minutes until crisp and golden brown, stir in shallots and garlic to soften slightly then transfer with a slotted spoon to lentil mixture.
  5. Add livers to pan and fry, turning occasionally for 4-5 minutes until browned and cooked medium-rare (be careful as the livers will spit). Transfer to a plate, tip excess fat from pan then deglaze with Sherry and simmer for a couple of minutes until reduced by three-quarters.
  6. Remove from heat, whisk in extra-virgin olive oil and vinegar, season to taste and pour over lentil mixture.
  7. Slice livers, add to lentil mixture along with frisée and parsley, toss lightly to combine and serve.
  8. Enjoy!
RECIPES

Duck liver salad with lentils, frisée and speck

I always buy livers the day I plan to cook them. They should be dark and glossy, fresh-smelling and without any greenish tinge or darker patches. There’s a little prep work to be done before cooking – take off any loose little bits ad trim the white sinew off too, then into a bath of milk to soak and remove any impurities. After soaking, blot them thoroughly dry on paper towel, because once they get into the hot buttery pan, they have a tendency to spit like crazy. Keep them at arms length and turn occasionally so they cook evenly, then set them aside to rest for a minute or two. I’ve served the livers with a warm lentil salad, studded with lardons of crisp speck and dressed with a piquant Sherry vinaigrette.

10 minutes prep.

35 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 200 gm small green lentils
  • 8 duck livers, trimmed of sinew
  • 400 ml milk
  • 1 tbsp olive oil
  • 20 gm butter, diced
  • 100 gm speck, cut into lardons
  • 2 eschallots, thinly sliced
  • ½ garlic clove, finely chopped
  • 80 ml Sherry
  • 70 ml extra-virgin olive oil
  • 1½ tbsp Sherry vinegar, or to taste
  • 1 cup (loosely packed) frisée
  • ½ cup coarsely chopped flat-leaf parsley

Method

  1. Cook lentils in a saucepan of unsalted boiling water for 18-20 minutes until just tender, drain and refresh under running water.
  2. Drain well, transfer to a large bowl, keep warm.
  3. Meanwhile, soak livers in milk for 10-15 minutes, drain and pat dry on paper towels.
  4. Heat olive oil and butter in a frying pan over medium-high heat, add speck and cook for 4-5 minutes until crisp and golden brown, stir in shallots and garlic to soften slightly then transfer with a slotted spoon to lentil mixture.
  5. Add livers to pan and fry, turning occasionally for 4-5 minutes until browned and cooked medium-rare (be careful as the livers will spit). Transfer to a plate, tip excess fat from pan then deglaze with Sherry and simmer for a couple of minutes until reduced by three-quarters.
  6. Remove from heat, whisk in extra-virgin olive oil and vinegar, season to taste and pour over lentil mixture.
  7. Slice livers, add to lentil mixture along with frisée and parsley, toss lightly to combine and serve.
  8. Enjoy!
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