Duck liver salad with nut brittle and caramelised butternut crisps

Name: Duck liver salad with nut brittle and caramelised butternut crisps
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 500.00 g duck or chicken livers; 15.00 ml butter; 15.00 ml olive oil; 125.00 ml balsamic reduction; 400.00 g brittle nut; 150.00 g cashew nuts; 15.00 ml treacle sugar; 1.00 bunch watercress to serve

4 servings Prep: 35 mins, Cooking: 40 mins

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Poultry

By Food24 November 03 2009

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Duck liver salad with nut brittle and caramelised butternut crisps

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Ingredients (8)

500.00 g	duck — or chicken livers
15.00 ml	butter
15.00 ml	olive oil
125.00 ml	balsamic reduction
400.00 g	brittle — nut
150.00 g	cashew nuts

Butternut crisps: butternut, sliced thinly

15.00 ml	treacle sugar
1.00 bunch	watercress — to serve

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Method:

Fry the livers in butter and olive oil until cooked but still slightly pink inside. Toss in balsamic glaze.

Nut brittle: Heat the sugar over a low heat until golden brown. Quickly stir in the nuts and pour onto a non-stick baking tray. Leave to set. Break into pieces.

Butternut crisps: Preheat the oven to 180°C. Place butternut on a baking tray and sprinkle sugar over. Roast for 30 to 40 minutes until crisp.
To serve: Combine the livers and watercress,
scatter the brittle over and top with butternut crisps.
Cook’s note: Balsamic glaze is available from Woolworths and select delis.