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Chicken Liver And Magret Salad
Ingredients
- 1 x Frisee lettuce, (curly endive).
- 250 gm Chicken liver.
- 1 x Ready-sliced smoked magret, (fillet of breast of duck). Mustard
- 2 Tbsp. Vinegar.
- 6 Tbsp. Groundnut oil. Salt, pepper.
Directions
- 1 Fry the liver in a little oil in a frying pan over a medium heat for 5 min, stirring to prevent it from burning.
- 2 Trim and wash the lettuce. Choose the most tender leaves. Prepare a vinaigrette sauce by mixing together the mustard, vinegar, oil, salt and pepper.
- 3 Toss the leaves in the vinaigrette. Serve the salad with the warm chicken liver and the slices of magret.
- From the 17th century, a distinction was made between free range hens and those that were fattened up. Mme de Sevigne mentions those of Caen and Rennes; in Paris, those of Le Mans were considered the best, while in Lyons, Bresse chickens were preferred.
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