Fried duck liver with beetroot salad and poached eggs

Ingredients for Fried duck liver with beetroot salad and poached eggs

Instructions for Fried duck liver with beetroot salad and poached eggs

To prepare the Fried duck liver with beetroot salad and poached eggs recipe, please follow these instructions:

Fry the liver in a little hot oil in a frying pan two-three minutes on each side. Put it on a plate and let it rest warm for five minutes. Grate or cut them finely and toss with garlic, lime juice, olive oil, salt and pepper. Let it marinate for 10 minutes and toss with chopped Marjoram or parsley. Boil water in a Saute pan and add the vinegar and a little salt. Beat the two eggs into each Cup and got them gently in the water, which only just to simmer. Let the eggs pochere in three-and-a-half minutes. Serve them warm, to the fried liver and the salad.