Duck liver with fruity Rapunzel salad

Ingredients

• 50 g red lentils
• 100 ml poultry broth
• 5 tbsp olive oil
• 1 tsp Honey
• 3 tbsp apple cider vinegar
• Salt
• Pepper (freshly ground)
• 150 g lamb's lettuce
• 2 kakis
• 200 g duck liver

Instructions

1. 1.

   Wash the lentils and simmer in poultry broth for about 10 minutes. Remove from heat, stir in 3 tbsp oil, honey, and apple cider vinegar, season with salt and pepper, and let cool slightly.

2. 2.

   Wash and dry the salad leaves, then arrange them on bowls. Wash, peel, and cut the kakis into wedges, placing them atop the lettuce.

3. 3.

   Clean the duck liver, pat it dry, and sear in remaining oil in a non-stick pan for 2-3 minutes. Sprinkle with sesame seeds, season, and distribute over the salads. Drizzle with lentil dressing and serve.