Duck Liver Salad with Pomegranate

Ingredients

• 2 pomegranates
• 3 tbsp Raisins
• 4 tbsp small capers
• 3 tbsp balsamic vinegar
• 4 tbsp port wine
• 1 tbsp liquid honey
• 5 tbsp olive oil
• Salt
• Cayenne pepper
• mixed salad leaves of choice (e.g., arugula, oak leaf)
• 200 g duck liver
• 50 ml poultry stock
• 2 Spring Onions
• 4 slices toasted bread

Instructions

1. 1.

   Halve the pomegranates, scrape out the seeds and remove any membranes, then mix with raisins and capers.

2. 2.

   Whisk together balsamic vinegar, port wine, honey and 4 tbsp oil; season with salt and pepper and pour over the pomegranate mixture. Let marinate for about 30 minutes.

3. 3.

   Clean, wash, dry and cut the salad leaves into bite‑sized pieces.

4. 4.

   Cut the duck liver into portions. Sauté the liver pieces in remaining oil until browned on all sides, add poultry stock, reduce briefly over low heat, then season with salt and pepper.

5. 5.

   Trim spring onions, slice into long thin strips. Arrange the salad in glasses, top with liver and pan juices, drizzle with pomegranate dressing, garnish with onion strips, and serve with toasted bread.