🥗 Salad with Rhubarb and Figs with Duck Liver

Name: Salad with Rhubarb and Figs with Duck Liver
Total time: 30 min
Yield: 4 servings
Ingredients: 4 stalks rhubarb; 2 shallots; 2 garlic cloves; 150 g lamb's lettuce; 2 tbsp butter; salt; pepper (from the mill); 4 duck livers; 1 tbsp balsamic vinegar; 3 juniper berries; 4 fresh figs

283 kcal · 30 min · 4 servings

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Ingredients

4 stalks rhubarb
2 shallots
2 garlic cloves
150 g lamb's lettuce
2 tbsp butter
salt
pepper (from the mill)
4 duck livers
1 tbsp balsamic vinegar
3 juniper berries
4 fresh figs

Instructions

1. Peel the skin off the rhubarb stalks and cut them into diagonal pieces about 5 centimeters long. Peel the shallots and garlic cloves and dice them finely. Wash the lamb's lettuce thoroughly, remove any damaged leaves, and spin it dry.
2. Clean the duck livers and cut them into smaller pieces.
3. Sauté the garlic and shallots in hot butter until translucent. Place the duck livers in the center of the pan and fry them for 3 minutes on each side. Remove them and keep them warm in the oven at 70 degrees.
4. Heat the remaining butter in a pan. Add the rhubarb, juniper berries, and whole figs, and season generously with pepper. Deglaze with half a cup of water, let it simmer briefly, and season with salt and vinegar to taste.
5. Arrange the lamb's lettuce on plates and top with the duck livers and rhubarb.

Nutrition per serving

kcal: 283
Protein: 12 g · Fett/Fat: 20 g · Carbs: 19 g