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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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 27 | 36% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 216mg | 72% |
| Sodium 45mg | 2% |
| Potassium 149mg | 4% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 10.58g | 17% |
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