Crispy sesame duck livers with a celery, tomato and pine nut salad
Ingredients for 2 portions
Preparation time: 20 mins
Place a fry pan on a high heat. Add enough oil to the pan to coat the base.
Season the liver with salt and pepper. As soon as the pan begins to smoke, sear the duck liver until dark golden brown. Turn the livers and reduce the heat.
Add a small knob of butter and a generous dash of soy sauce. Baste the livers in butter and soy from the pan and remove from the heat. Allow the livers to rest for 2 minutes.
For best flavour, leave the tomatoes out at room temperature. Slice ½ cm thick slices, season with salt and set aside.
For the soy dressing, combine the oil, soy and mirin in a small bowl and stir to combine.
Place 5 slices of tomato in a tight circle in the centre in the plate. Scatter some of the celery and celery leaves over the top and spoon over the dressing.
Roll the livers in the sesame seeds to coat and slice on an angle. They should still be slightly pink in the centre.
Add the sliced livers and a small sprinkle of the pine nuts. Finish with a little more dressing around the plate and serve.