Duck Liver and Red Cabbage Salad

Duck Liver and Red Cabbage Salad

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Servings: 4
Calories: 688


  • 14 oz duck livers
  • Pinch each cinnamon ground cloves, ground coriander and dried thyme powders
  • 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
  • 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


  • Remove any fat or membrane from livers, rinse under cold water, pat dry, then cut into 2 cm 3/4 in cubes.
  • Combine with cinnamon, ground cloves, coriander and thyme.
  • Quarter red cabbage and shred as finely as possible, before pounding for 5 minutes with a rolling pin.
  • Combine 1 tsp salt, vinegar and oil, then toss cabbage in dressing.
  • Arrange lettuce leaves on serving dish.
  • 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.
  • 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.
  • Crumble bacon over salad. Fill hollows in pear halves with redcurrant jelly and arrange on salad platter.
Calories: 688 kcal
Carbohydrates: 56 g
Protein: 27 g
Fat: 39g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 548 mg
Sodium: 1352 mg
Potassium: 976 mg
Fiber: 9 g
Sugar: 33 g
Vitamin A: 42507 IU
Vitamin C: 89 mg
Calcium: 114 mg
Iron: 33 mg
Ingredients Liver, Offal
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