Turkey, fig and duck liver salad - 9Kitchen

Ingredients

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