1 raw duck liver thoroughly remove veins and tendons.
Diagonally cut the liver into slices of 1,5 cm, season them on both sides with salt and pepper and coat them with a thin layer of all-purpose flour
For the Vinaigrette: bring 5 tbsp. Balsamic Vinegar B to a boil in a small skillet, mix with shallots, finely cut season with salt and pepper and boil everything for 1 minute. Add
5 tbsp. Walnut Oil remove the skillet from the stove and keep warm.
Quickly brown the duck liver slices in a hot, non-sticking pan without using grease (only for 40 seconds on each side).
Finally mix the following ingredients into the vinaigrette:
1/2 tsp. chives finely chopped
1/2 tsp. chevril finely chopped, and
1/2 tsp. parsley finely chopped.
On pre-heated plates arrange one slice of duck liver and sprinkle with 1 tbsp. of vinaigrette.
