Moroccan spiced sautéed duck liver salad with bacon onion jam

For the dressing

Half a pomegranate rubies ( fresh is always better but if you can’t find them use dried and soak in the dressing) If you can’t find pomegranate rubies use cranberries!

One bunch each, chopped coriander, parsley and chives.

One red chilli chopped.

One red onion chopped.

One lemon zest and juice.

Salt and pepper.

One cup olive oil.

Note ~ I love nits and seeds and find them a great addition to salads You can use any that

you love, just always toast them first as this brings out the flavour.

For the onion bacon jam

Three onions chopped.

Five strips streaky bacon.

One cup red wine vinegar.

One cup sugar.

Fry the onions and the bacon then add the vinegar and sugar reduce on low heat until sticky.

For duck livers ( which you can substitute with chicken liver)

Fry in a hot pan till browned on each side then add spices, if you add the spices too soon they will burn.

Add a splash of smoked Tabasco, cream, and balsamic to deglaze the pan. Serve with the pomegranate dressing and greens of your choice!

Spice for livers

I love the Numo Moroccan spice mixed with some hot and sweet smoked paprika, dried

chilli, coriander and cumin.

(Add one teaspoon of these spices to every four tablespoons of the Moroccan spice.)


This spice blend is also wonderful for lamb, chicken or roasted vegetables and the possibilities are endless, so have fun.

This entry was posted in Phantom Feasts and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *