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🍽️ Pan-fried duck liver with corn salad and pomegranate

346 kcal · 30 min · 4 servings

Ingredients

• 300 g corn salad
• 400 g duck liver
• salt
• pepper (from the mill)
• flour (for dredging)
• 2 tbsp ghee
• 4 tbsp grapeseed oil
• 2 tbsp apple cider vinegar
• 2 tbsp balsamic vinegar
• 1 pomegranate
• 1 tbsp honey

Instructions

1. 1. Wash the corn salad thoroughly.
2. 2. Remove any remaining stems and wilted leaves.
3. 3. Dry the salad well.
4. 4. Clean the duck liver of excess fat and connective tissue.
5. 5. Cut the liver into bite-sized pieces.
6. 6. Season the meat pieces with salt and pepper.
7. 7. Coat the pieces in flour.
8. 8. Heat ghee in a non-stick pan.
9. 9. Fry the liver pieces until golden brown on both sides.
10. 10. This should take about 2 to 3 minutes.
11. 11. Whisk the oil together with both types of vinegar.
12. 12. Halve the pomegranate.
13. 13. Remove the seeds from the skin.
14. 14. Catch the juice that comes out.
15. 15. Add the seeds and the juice to the dressing.
16. 16. Stir in the honey.
17. 17. Season the dressing with salt.
18. 18. Distribute the corn salad onto the plates.
19. 19. Place the fried liver on top of the salad.
20. 20. Sprinkle some pomegranate seeds over the liver.
21. 21. Serve the dressing separately.

Nutrition per serving

• kcal: 346
• Protein: 21 g · Fett/Fat: 23 g · Carbs: 15 g