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Turkey, fig and duck liver salad

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

By Emma Knowles
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Turkey, fig and duck liver salad


  • 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


  • 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.


Drink Suggestion: Succulent Kiwi pinot noir. Drink suggestion by Max Allen

  • undefined: Emma Knowles