Pan‑fried Duck Liver with Lamb’s Lettuce and Pomegranate

Name: Pan‑fried Duck Liver with Lamb’s Lettuce and Pomegranate
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 300 g lamb’s lettuce; 400 g duck liver; Salt; Pepper (freshly ground); flour (for coating); 2 tbsp clarified butter; 4 tbsp grape seed oil; 2 tbsp Apple cider vinegar; 2 tbsp balsamic vinegar; 1 Pomegranate; 1 tbsp honey

Prep: 15min

| Servings: 4 | Cook: 10min

Sautéed duck liver served over lamb’s lettuce with pomegranate seeds and a bright vinaigrette. Try this and other recipes from Spoonsparrow!

Ingredients

300 g lamb’s lettuce
400 g duck liver
Salt
Pepper (freshly ground)
flour (for coating)
2 tbsp clarified butter
4 tbsp grape seed oil
2 tbsp Apple cider vinegar
2 tbsp balsamic vinegar
1 Pomegranate
1 tbsp honey

Instructions

1.
Wash, trim and dry the lettuce. Clean the duck liver and cut into bite‑sized pieces. Season with salt and pepper, coat in flour, then fry in a non‑stick pan with hot clarified butter for 2–3 minutes on each side until golden brown.
2.
Whisk together grape seed oil, apple cider vinegar and balsamic vinegar to make the dressing. Halve the pomegranate, remove the seeds and reserve the juice. Add the seeds and juice to the vinaigrette, stir in honey and adjust seasoning with salt.
3.
Arrange the lettuce on a plate, top with the cooked liver, scatter some pomegranate seeds over it and serve the dressing separately.