Rapunzel Salad with Duck Liver, Figs and Rhubarb

Ingredients

• 200 g field lettuce
• 250 g fresh duck liver
• 2 figs
• 3 stalks rhubarb
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 Tbsp clarified butter

Instructions

1. 1.

   Wash the field lettuce thoroughly, drain and remove any root ends. Peel the rhubarb, cut into pieces and blanch in boiling sugar water for 2‑4 minutes until just tender. Drain. Heat clarified butter in a pan and brown the duck livers on all sides for about 3 minutes. Season with salt and pepper, then slice.

2. 2.

   Wash the figs and cut them into large wedges. Whisk together olive oil, vinegar, salt and pepper to make a dressing. Arrange the lettuce, fig pieces, rhubarb and sliced duck liver in four medium bowls and drizzle with the dressing.