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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
  • 10 min preparation
  • 10 min cooking
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 10 min cooking

Drink Suggestion

Succulent Kiwi pinot noir.

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