Duck liver, Jerusalem artichoke and dandelion salad – Gourmet Traveller
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Australian Gourmet Traveller entree recipe for duck liver, Jerusalem artichoke and dandelion salad
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Cooking tools:
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- Mixing bowl
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- Chef's knife
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- Measuring spoon
- Plate
Ingredients
- Salad
- 800 gm Jerusalem artichokes, scrubbed
- 60 ml olive oil (¼ cup)
- 500 gm duck livers, trimmed (see note)
- 120 gm young dandelion leaves (see note)
- 1 red onion, shaved thinly with a mandolin
- Mustard vinaigrette
- 2 tsp hot English mustard
- 2 tbsp red wine vinegar
- 50 ml extra-virgin olive oil
- 2 tsp brown sugar
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