Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Years ago, when I worked at the Grosvenor House under the outstanding chef Anton Edelmann, we made a dish that was similar to this, but with foie gras instead. However, I am aware that foie gras is not PC these days and that a lot of people think the practice should be banned, so I thought that I would replace the fattened liver with the unfattened variety.
1 small head of curly endive salad, washed and trimmed
16 medium scallops, removed from the shell and cleaned
1 medium carrot, peeled and shredded into fine matchstick-like pieces
8 large duck livers, cleaned
Salt and freshly ground black pepper
A couple of good knobs of butter
The juice of 2 limes
32 or so green peppercorns
For the dressing
1tbsp sherry vinegar
4tbsp walnut oil
tsp caster sugar
Cut the scallops into 3 slices and arrange on a tray. Season lightly, scatter over the green peppercorns and pour over the lime juice and leave for 2 minutes. Meanwhile, season the duck livers, heat the butter in a frying pan and fry the livers on a high heat for a couple of minutes on each side, keeping them nice and pink.
While the livers are cooking, whisk the ingredients together for the dressing and season. Toss the carrots with the curly endive and dressing and arrange in the centre of your serving plates; arrange the scallops around with a few green peppercorns and place a duck liver on the salad.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments