Chickens with Duck Liver Vinaigrette and Salad
Main Dishes • French
Description
Duck liver pâté can be spread on bread, but it's even better on a piece of chicken meat. This is perhaps the perfect combination of flavors from different birds in one dish.
Ingredients
- Vegetable Oil 5 fl oz
- Veal Liver 20 oz
- Coarse Salt to taste
- Butter 0 oz
- Shallot 1 head
- Garlic 4 cloves
- Chili Flakes 1 tablespoon
- Champagne Vinegar 0 fl oz
- Lemon 2 pieces
- Thyme to taste
- Poultry 4 pieces
- Romaine lettuce 5 oz
- Merlot Grapes 5 oz
- Walnuts 0 oz
- Parsley 0 oz
- Leek 0 oz
- Tarragon 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. In a skillet, heat a tablespoon of oil and add the salted duck liver. Sear for one minute on each side, then transfer to a plate. In the same skillet, add 30 grams of butter, finely sliced shallots, and garlic, along with chili flakes, and sauté for three minutes.
Step 2
Pour in the vinegar and deglaze the pan. Place the onion-garlic sauce into a blender along with the liver and blend, gradually adding 50 ml of vegetable oil. Add lemon juice and a pinch of salt, and mix well.
Step 3
Season the chicken halves with salt and pepper. Heat a couple of tablespoons of vegetable oil in an ovenproof skillet, place the chicken skin-side down, and sear for two minutes. Then, flip the chicken and add two crushed garlic cloves, thyme, and a tablespoon of butter to the skillet. Shake the skillet to let the butter melt and spread, then place the chicken in the oven for five minutes. Remove from the oven and set aside.
Step 4
Meanwhile, mix the frisée leaves with seedless red grapes, toasted walnuts, parsley, onion, and tarragon. Add a pinch of salt. Dress the salad with the juice of the second lemon and divide it onto plates. Arrange the chickens and liver on top, then drizzle with balsamic vinegar.
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