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Duck Liver and Red Cabbage Salad

ingredients

serves 4
400 g (14 oz) duck livers
Pinch each cinnamon, ground cloves, ground coriander and dried thyme powders
500 g (18 oz) red cabbage
1 1/2 tsp salt
5 tbsp red wine vinegar
4 tbsp sunflower oil
1 head lettuce
8 rashers thinly cut bacon 2 oz (50 g)
Pinch white pepper
6 tbsp medium sherry
2 tbsp single light cream
1 tsp lemon juice
Pinch each salt and pepper
4 pear halves, canned
4 tbsp redcurrant jelly

method

1. Remove any fat or membrane from livers, rinse under cold water, pat dry, then cut into 2 cm 3/4 in cubes.

2. Combine with cinnamon, ground cloves, coriander and thyme.

3. Quarter red cabbage and shred as finely as possible, before pounding for 5 minutes with a rolling pin.

4. Combine 1 tsp salt, vinegar and oil, then toss cabbage in dressing.

5. Arrange lettuce leaves on serving dish.

6. Brown rashers of bacon in pan until crisp, then remove from pan. Saute liver in bacon fat for 5 minutes, season with salt and pepper, add 5 tbsp sherry and keep warm.

7. Mix cream with lemon juice, 1/2 tsp salt, pepper and remaining sherry; sprinkle this dressing over lettuce. Arrange red cabbage over lettuce, with liver, bacon and pan juices on top.

8. Crumble bacon over salad. Fill hollows in pear halves with redcurrant jelly and arrange on salad platter.

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