Crispy sesame duck livers and celery and tomato salad
Chef Shaun Hill's duck livers dish packs a sesame-coated punch, with any richness alleviated by a sharp celery and tomato salad with a Kikkoman soy sauce dressing. A great starter dish
- Preparation Time5 mins
- Cooking Time20 mins
- 250g Duck livers (trimmed and cleaned)
- 40g white sesame seeds (lightly toasted)
- Rapeseed oil
- Small knob butter
- Salt and pepper
- 2 large vine ripened tomatoes
- ½ celery heart, finely sliced on angle- retain the light green leaves
- 1 tbsp pine nuts, lightly toasted
- 60ml ground nut oil
- 30ml Kikkoman soy sauce
- 20ml mirin / rice vinegar
Place a fry pan on a high heat. Add enough oil to the pan to coat the base.
Season the liver with salt and pepper. As soon as the pan begins to smoke, sear the duck liver until dark golden brown. Turn the livers and reduce the heat.
Add a small knob of butter and a generous dash of soy sauce. Baste the livers in butter and soy from the pan and remove from the heat. Allow the livers to rest for 2 minutes.
For best flavour, leave the tomatoes out at room temperature. Slice ½ cm thick slices, season with salt and set aside.
For the soy dressing, combine the oil, soy and mirin in a small bowl and stir to combine.
Place 5 slices of tomato in a tight circle in the centre in the plate. Scatter some of the celery and celery leaves over the top and spoon over the dressing.
Roll the livers in the sesame seeds to coat and slice on an angle. They should still be slightly pink in the centre Add the sliced livers and a small sprinkle of the pine nuts. Finish with a little more dressing around the plate and serve.