Rhubarb-Fig Salad with Duck Liver

Ingredients

• 4 stalks rhubarb
• 2 shallots
• 2 Garlic cloves
• 150 g lamb's lettuce
• 2 tbsp butter
• Salt
• ground pepper (from grinder)
• 4 duck livers
• 1 tbsp balsamic vinegar
• 3 Juniper berries
• 4 fresh figs

Instructions

1. 1.

   Peel the rhubarb stalks and cut them diagonally into pieces about 5 cm long. Peel and dice the shallots and garlic cloves. Thoroughly wash, trim, and dry the lamb's lettuce.

2. 2.

   Clean the duck livers and cut them into smaller pieces.

3. 3.

   Sauté the garlic and shallots in hot butter until translucent, then place the livers in the center of the pan. Brown the livers on both sides for 3 minutes each, remove, and keep warm in a 70°C oven.

4. 4.

   Heat remaining butter in a skillet, add the rhubarb, juniper berries, and whole figs, seasoning with pepper. Deglaze with half a cup of water, let it reduce slightly, then season with salt and vinegar.

5. 5.

   For serving, arrange lamb's lettuce on plates and top with the livers and rhubarb.

6. 6.