This simple salad is tossed with a hot dressing, made from the caramelized bits left in the pan after sautéing the livers, which slightly wilts the greens and adds additional duck flavor. - Valaer Murray
From Anita Lo of Annisa
Extra skin from duck back, cut into small dices
Salt and pepper, to taste
2 sets of duck livers (from 2 ducks)
2 teaspoons chopped shallots
2 tablespoons red wine vinegar
3 ½ ounces friseé lettuce, cleaned (you can also substitute mesclun lettuce)
1 pinch chopped chives
1 small pinch fresh thyme leaves
1 small pinch chopped fresh tarragon leaves
Place the duck skin in a dry, non-stick sauté pan and set over the lowest heat. Allow the skin to slowly render the fat until crispy. Pour off the fat into a heat-resistant container (save this fat for later use and to make confit, cook potatoes, cover rillettes, etc.), and set the cracklings aside on a paper towel to drain and season immediately with salt.
Using the same pan you cooked the cracklings in, heat it over high heat. Season the livers on both sides with salt and pepper. When the pan is very hot, add the livers and sauté until browned on both sides, but still pink in the center, about 2-3 minutes per side. Remove livers from pan and keep warm.
Add the shallots to the pan and stir. Add the red wine vinegar and 2 tablespoons of the reserved duck fat (you can also use olive oil), and then remove from heat.
Place salad greens in a large bowl, and pour hot dressing from pan on top. Add in the herbs, a little salt and pepper, and toss to combine.
Slice the livers on the bias, about ¼-inch thick. Divide the salad among two plates, surround with the liver slices, and top with cracklings.