Seared Duck Liver Salad

Ingredients

• 200 g duck-domesticated-liver-raw
• 150 g arugula-raw
• 100 g apricots-raw
• 50 g almond-milk-unsweetened-plain-refriger
• 20 g oil-olive-salad-or-cooking

Steps

1. Sear the duck liver at 165 °C (165 °C (329 °F)).
2. Toss the arugula with the olive oil dressing.
3. Slice the cooked duck liver into pieces.
4. Arrange the apricot pieces over the greens.
5. Pour the almond milk gently over the mixture.
6. Serve this composition immediately.

Per serving

267 kcal · protein 21.4 g · carbs 11.8 g · fat 15.3 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.