Salad with duck liver
Description
Minimum effort — excellent result. The dish takes just a few minutes to prepare, about 8–10 minutes in total. Keep in mind that you should not salt duck liver before frying, otherwise the salt will draw out the juices, making the liver dry. It can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the duck liver and pat dry with a paper towel. Heat the skillet until hot and pour in the vegetable oil. Reduce the heat to the lowest setting. Place the duck liver in the skillet and sear for about 2 minutes on one side until a golden crust forms.
- 3
Step 3
Carefully flip, cover the container with a lid, and simmer the offal for about 4-5 minutes over the lowest heat so that it cooks perfectly through.
- 4
Step 4
Rinse the cucumbers, trim the ends from both sides, slice them into half-rings, and place in a bowl.
- 5
Step 5
Peel sour-sweet apples. Cut them into quarters, remove the seeds, and slice. Sprinkle the apple slices with apple cider vinegar or lemon juice to prevent browning. Rinse green onions and dill, then chop finely. Add the apple slices, herbs, salt, and ground black pepper to the container with cucumbers.
- 6
Step 6
Gently mix everything, transfer to a plate and drizzle with olive oil.
- 7
Step 7
Place the warm seared duck liver on a juicy fruit and vegetable "bed." Lightly season with salt.
- 8
Step 8
Serve the salad immediately after preparation.