Frisée Salad With Duck Livers Recipe

This is a serious salad. Bright crisp herbs and tangy frisée cut through the fat of the crispy duck cracklings, which are basically bacon bits directly from God. This is not a dieter's delight, but an indulgent delicious salad sure to satisfy the hungriest of men (and women).

Frisée Salad With Duck Livers Recipe
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  • 3.5 ounces friseé lettuce
  • pinch chives
  • pinch fresh thyme
  • pinch fresh tarragon leaves
  • pinch parsley
  • 1 teaspoon shallots
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 4 duck livers
  • extra skin from duck back
  1. To make the cracklings, place the diced duck skin in a non-stick sauté pan and set to lowest heat. Allow to render until crisp. Drain and reserve fat in a bowl.
  2. Season the cracklings immediately with salt. Bring the temperature of the pan up to high.
  3. Season the livers on both sides with salt and pepper. When the pan is very hot, add two tablespoons of duck fat, lay in the livers, and sauté until browned on both sides, about 2 to 3 minutes per side, but still pink in the center. Remove and keep warm.
  4. Add shallots and stir, add red wine vinegar and another two tablespoons of duck fat (or olive oil), and turn off heat.
  5. Pour the vinegar and shallot mixture over the salad, adding chopped thyme, tarragon and parsley, and salt and pepper to taste. Toss.
  6. Divide the greens among two plates, and surround each with two livers. Slice in half if large.
  7. Top with duck cracklings. 
  8. Die of pure culinary pleasure.
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