Prep Premium Lemon Infused Oil
Prep Premium Balsamic Vinegar
Prep Premium White Condiment
Prep Deli
Sautéed Duck Livers with Pancetta & Shallots
- Course Type: Starter
- Serves: 4
- Cooking Time: 20 mins
- 50ml Prep Premium Lemon Infused Oil
- 45ml Prep Premium Balsamic Vinegar
- 15ml Prep Premium White Condiment
- 30ml Prep Deli Butter Alternative
- 400g ducks’ livers
- 100g shallots finely diced
- 100g pancetta
- 150g lambs lettuce
- 1 garlic clove crushed
- ½ lemon juiced
- 4 slices of ciabatta cubed (wheat)
Pre-heat the oven to 180°C/350°F/Gas Mark 4
In a bowl make the dressing by combining 15ml Prep Premium Lemon Infused Oil and Prep Premium White Condiment whisk in the lemon juice set aside.
Sprinkle the cubed ciabatta with the remaining Prep Premium Lemon Infused Oil and roast in the oven until the croutons are golden and crisp about 8-10 minutes.
In a hot pan heat the Prep Deli Butter Alternative sauté the shallots, garlic and pancetta for 2-3 minutes, add the duck livers and continue to cook for 3-5 minutes till browned but pink in the centre.
Deglaze the pan with some Prep Premium Balsamic Vinegar and season to taste.
Toss the lambs lettuce in the dressing place on a plate spoon over the liver and pancetta mix top with the croutons serve immediately.
