Duck liver salad with champignons and greens
4 servings
40 minutes
Duck liver salad with mushrooms and greens is an exquisite dish of French cuisine that combines the tenderness of duck liver with the savory taste of sautéed mushrooms and the freshness of green salad. This dish is rooted in the traditions of French gastronomes, where duck liver is a key ingredient in many dishes. Sautéed in oil until tender, it acquires a rich flavor that harmoniously complements the light acidity of wine vinegar and the freshness of greens. Crispy lettuce leaves create a pleasant contrast, while delicate onion rings add a hint of spice. This salad is perfect as an elegant appetizer before the main course or as a light dinner on its own, accompanied by a glass of white wine. It impresses with its sophistication and richness of flavors, making every meal a true gastronomic delight.
1
Wash and dry the lettuce leaves.
- Green salad leaves: 100 g
2
Remove the skin from the liver, wash it, and dry it.
- Duck liver: 300 g
3
Clean the mushrooms and slice them.
- Fresh button mushrooms: 200 g
4
Peel the onion and slice it into rings.
- Onion: 1 head
5
Heat olive oil in a pan, add butter. Sauté the mushrooms, adding salt.
- Olive oil: 6 tablespoons
- Butter: 30 g
- Salt: to taste
6
Put liver and onion in the frying fat of mushrooms and fry for 5 minutes. Add salt and pepper.
- Duck liver: 300 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
7
Mix vinegar with salt and pepper. Whisk with olive oil.
- Wine vinegar: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 6 tablespoons
8
Combine all components and dress the salad with the sauce.
9
Spread the mixture on the lettuce leaves.
