Name: Turkey, fig and duck liver salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp olive oil; 100 gm pancetta, cut into batons; 250 gm duck livers, trimmed; 30 ml brandy (1½ tbsp); 30 ml red wine vinegar (1½ tbsp); 45 ml walnut oil; 6 figs, halved; 2 cups baby spinach leaves (loosely packed); 1 cup watercress (loosely packed); 300 gm shredded roast turkey(a combination of leg and breast meat); 100 gm toasted walnut halves

Turkey, fig and duck liver salad

Australian Gourmet Traveller recipe for turkey, fig and duck liver salad

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

2 tbsp olive oil

100 gm pancetta, cut into batons

250 gm duck livers, trimmed

30 ml brandy (1½ tbsp)

30 ml red wine vinegar (1½ tbsp)

45 ml walnut oil

6 figs, halved

2 cups baby spinach leaves (loosely packed)

1 cup watercress (loosely packed)

300 gm shredded roast turkey(a combination of leg and breast meat)

100 gm toasted walnut halves

Method

Main

1.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.

2.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.

3.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.

4.Add remaining ingredients to bowl, pour over dressing, toss lightly to combine and serve immediately.