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Turkey, fig and duck liver salad


You'll need

2 tbsp olive oil 100 gm pancetta, cut into batons 250 gm duck livers, trimmed 30 ml (1½ tbsp) brandy 30 ml (1½ tbsp) red wine vinegar 45 ml walnut oil 6 figs, halved 2 cups (loosely packed) baby spinach leaves 1 cup (loosely packed) watercress 300 gm shredded roast turkey(a combination of leg and breast meat) 100 gm toasted walnut halves

Method

  • 01
  • Heat oil in a frying pan over medium-high heat, add pancetta and cook, stirring occasionally, for 2-3 minutes or until golden and crisp, then, using a slotted spoon, transfer to a large bowl.
  • 02
  • Add livers to the same pan, season to taste with sea salt and freshly ground black pepper and cook for 1-2 minutes on each side or until brown and medium-rare then add to bowl with pancetta.
  • 03
  • Return pan to heat, deglaze with brandy, then add vinegar and walnut oil, remove from heat, swirl to combine, season to taste and set dressing aside.
  • 04
  • Add remaining ingredients to bowl, pour over dressing, toss lightly to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Succulent Kiwi pinot noir.

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