Sauted Duck Livers with Shallots, Pancetta and Lamb's Lettuce

In a bowl, combine all the oils with the white wine and balsamic vinegar, whisk in the lemon juice. Sprinkle the diced bread with the Prep Premium Infused oil and roast in the oven at 170°C until the croutons are golden and crisp. In a hot pan cook the shallots, garlic and pancetta for one minute, add the duck livers and continue to cook until pink.

Deglaze the pan with the Prep Premium Balsamic Vinegar and season to taste, remove all from the pan and split between four plates. Dress the Lamb’s Lettuce with the truffle oil, add croutons and pile the salad on top of the livers; serve immediately.