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Sauteed Duck Livers with shallots, pancetta & Lamb’s lettuce

Ingredients

140g Lamb's Lettuce

50ml Prep Premium lemon infused oil

10ml truffle oil

360g duck livers- deveined

60g pancetta

100g shallots- chopped

5g garlic

40ml Prep Premium Balsamic Vinegar

10ml white balsamic vinegar

Bread rolls- diced into croutons

20g butter

1/2 Lemon

Method

In a bowl, combine all the oils with the white wine and balsamic vinegar, whisk in the lemon juice. Sprinkle the diced bread with the Prep Premium Infused oil and roast in the oven at 170°C until the croutons are golden and crisp.  In a hot pan cook the shallots, garlic and pancetta for one minute, add the duck livers and continue to cook until pink.

 

Deglaze the pan with the Prep Premium Balsamic Vinegar and season to taste, remove all from the pan and split between four plates.  Dress the Lamb's Lettuce with the truffle oil, add croutons and pile the salad on top of the livers; serve immediately.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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