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Duck liver salad with nut brittle and caramelised butternut crisps

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 9
Servings 4
Time 35


  • 500
    duck or chicken livers
  • 15
    (1 tbsp) butter
  • 15
    (1 tbsp) olive oil
  • 125
    (½ cup) balsamic glaze
  • 400
    nut brittle: white sugar
  • 150
    cashew nuts
  • 1
    Butternut crisps: butternut, sliced thinly
  • 15
    (1 tbsp) treacle sugar
  • 1
    to serve: watercress


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.

Read more on: poultry  |  deep-fry

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