Name: Chicken Liver And Magret Salad
Ingredients: 1 Frisee lettuce; (curly endive).; 250 g Chicken liver.; 1 Ready-sliced smoked magret; (fillet of breast of; ; duck).; Mustard; 2 tb Vinegar.; 6 tb Groundnut oil.; Salt; pepper.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Campanile	4	servings

INGREDIENTS

1		Frisee lettuce; (curly endive).
250	g	Chicken liver.
1		Ready-sliced smoked magret; (fillet of breast of
		; duck).
		Mustard
2	tb	Vinegar.
6	tb	Groundnut oil.
		Salt; pepper.

INSTRUCTIONS

1 Fry the liver in a little oil in a frying pan over a medium heat
for 5 minutes, stirring to prevent it from burning.
2 Trim and wash the lettuce. Choose the most tender leaves. Prepare a
vinaigrette sauce by mixing together the mustard, vinegar, oil, salt
and pepper.
3 Toss the leaves in the vinaigrette. Serve the salad with the hot
chicken liver and the slices of magret.
From the 17th century, a distinction was made between free range hens
and those which were fattened up. Mme de Sevigne mentions those of
Caen and Rennes; in Paris, those of Le Mans were considered the best,
while in Lyons, Bresse chickens were preferred.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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