Salad with Jerusalem artichokes and duck liver

Ingredients for Salad with Jerusalem artichokes and duck liver

Instructions for Salad with Jerusalem artichokes and duck liver

To prepare the Salad with Jerusalem artichokes and duck liver recipe, please follow these instructions:

Lettuce rinsed and hurled. Jerusalem artichokes scrubbed or peeled and cut into slices. Andeleveren freed from tendons and FRY in butter and oil, rosa, seasoned with salt and pepper and put of forehead. The macerate apricots Sauté quickly on the forehead, and balsamic vinegar and honey added. Let the gravy boil smooth and stir butter into eventually. Serve salad, artichokes and warm duck liver on plates. Advantage apricots and sauce over and serve immediately. Give bread to the envelope.

Tips:
Salad, artichokes, apricots and liver can be made ready in good time. Preparation on the forehead takes only ten minutes in total.