Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Duck liver salad
4 servings
Eat the liquid from the beans; cut tomatoes in half; finely chopped spring onions; tear the arugula into pieces; cut the onions and garlic into small cubes; finely chop parsley and basil. Mix lemon juice, zest, vinegar, salt, ground black pepper, whisking, gradually pour in vegetable oil. Mix everything, fill with gas and let it brew for 15 minutes. Roll the liver in flour, fry in butter, salt. Remove the liver, dilute the juice remaining from the roasting with port and boil slightly. Dip the liver in it and serve with salad.
Eat the liquid from the beans; cut tomatoes in half; finely chopped spring onions; tear the arugula into pieces; cut the onions and garlic into small cubes; finely chop parsley and basil. Mix lemon juice, zest, vinegar, salt, ground black pepper, whisking, gradually pour in vegetable oil. Mix everything, fill with gas and let it brew for 15 minutes. Roll the liver in flour, fry in butter, salt. Remove the liver, dilute the juice remaining from the roasting with port and boil slightly. Dip the liver in it and serve with salad.
canned white beans 1 jar, green onions - 1 bunch, cherry tomatoes - 250 g, onions - 1 pc., basil - 0.5 bunch, parsley greens - 0.5 bunch, lemon (zest) 1 pc., balsamic vinegar - 2 tbsp. spoons, olive oil - 7 tbsp. spoons, duck liver - 400 g, flour - 2 tbsp. spoons, butter - 2 tbsp. spoons, port - 4 tbsp. spoons
