Glazed Duck Livers in Blackberry Vinegar on a warm salad, with Bacon & Pinenuts - Monday 28th May 2012

So the last post was liver and bacon for a cold day. Today, on the hottest day so far this year (the thermometer in the car showed 30C.. ) we had liver and bacon for a hot day.

A delicious warm salad, ducks livers sauted until crispy but pink inside, then a couple of tablespoons of blackberry vinegar to deglaze the pan and reduce quickly to a sticky glaze. With grilled bacon, browned pinenuts, all tipped on a green salad with shreds of raw beetroot.  And a personal bowl of buttery Jersey potatoes on the side.

So good, I could eat it all over again.

Glazed Duck Livers in Blackberry Vinegar on a warm salad, with Bacon & Pinenuts