Rapunzel, Duck Liver, Rhubarb and Fig Salad

Ingredients

• 300 g field spinach
• 2 stalks rhubarb (ca. 400 g)
• 2 tbsp sugar
• 1 Tbsp clarified butter
• 250 g fresh duck livers
• Salt
• ground pepper
• 2 figs
• 4 tbsp olive oil
• 1 tsp Honey
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Wash, trim and drain the field spinach thoroughly. Wash the rhubarb, peel it, cut it diagonally into 2–3 cm pieces and blanch in boiling sugar water for 3–4 minutes until just firm. Drain.

2. 2.

   Heat the clarified butter in a pan and brown the duck livers on all sides for 3–4 minutes. Season with salt and pepper, then slice into rounds.