Turkey, fig and duck liver salad | Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 100 gm pancetta, cut into batons
• 250 gm duck livers, trimmed
• 30 ml brandy (1½ tbsp)
• 30 ml red wine vinegar (1½ tbsp)
• 45 ml walnut oil
• 6 figs, halved
• 2 cups baby spinach leaves (loosely packed)
• 1 cup watercress (loosely packed)
• 300 gm shredded roast turkey(a combination of leg and breast meat)
• 100 gm toasted walnut halves