Turkey, fig and duck liver salad
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Serves
4
Cooking Time
Prep time 10 mins, cook 10 mins
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2 tbsp
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olive oil
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100 gm
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pancetta, cut into batons
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250 gm
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duck livers, trimmed
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30 ml (1½ tbsp)
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brandy
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30 ml (1½ tbsp)
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red wine vinegar
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45 ml
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walnut oil
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6
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figs, halved
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2 cups (loosely packed)
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baby spinach leaves
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1 cup (loosely packed)
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watercress
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300 gm
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shredded roast turkey(a combination of leg and breast meat)
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100 gm
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toasted walnut halves
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1
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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.
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2
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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.
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3
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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.
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4
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Add remaining ingredients to bowl, pour over dressing, toss lightly to combine and serve immediately.
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Drink Suggestion Succulent Kiwi pinot noir.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen