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Duck salad

Matt Tebbutt from Market Kitchen
Matt Tebbutt makes a wintery salad for fans of offal

Duck salad

Method

1. Fry the duck hearts and livers in a little olive oil and season with salt and pepper.

2. Add a splash of red wine vinegar to the pan and the beetroot. Fry for a couple of minutes, ensuring the hearts and livers are cooked through.

3. Add a knob of butter and some torn parsley to the pan and stir through. Remove from the heat.

4. Put the salad leaves on a plate and spoon the hearts, livers and beetroot on top. Keep the cooking juices in the pan.

5. Add a splash more red wine vinegar to the pan along with the stock and another knob of butter. Cook, scraping up any sticky bits from the bottom. Bubble and reduce a little.

6. Drizzle the hot red wine vinegar sauce over the salad and serve with a garnish of parsley.

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Serves: 2

Prep: 5 min
Cook: 15 min

Ingredients
150g duck hearts
150g duck livers
Olive oil, for frying
splash red wine vinegar
1 cooked Beetroot, thinly sliced
2 knobs of Butter
handful of Parsley, torn
mixed salad leaves
100ml stock