Frisee Salad with Duck Livers

• 4 ounces frisee lettuce
• pinch chives, chopped
• pinch fresh thyme, chopped
• pinch fresh tarragon leaves, chopped
• pinch parsley, chopped
• 1 teaspoon shallots, chopped
• 2 tablespoons red wine vinegar
• Salt and pepper
• 4 duck livers
• extra skin from duck back, diced

1. To make the cracklings, place the diced duck skin in a non-stick saute pan and set to lowest heat.
2. Allow to render until crisp.
3. Drain and reserve fat in a bowl.
4. Season the cracklings immediately with salt.
5. Bring the temperature of the pan up to high.
6. Season the livers on both sides with salt and pepper.
7. When the pan is very hot, add two tablespoons of duck fat, lay in the livers, and saute until browned on both sides, about 2 to 3 minutes per side, but still pink in the center.
8. Remove and keep warm.
9. Add shallots and stir, add red wine vinegar and another two tablespoons of duck fat (or olive oil), and turn off heat.
10. Pour the vinegar and shallot mixture over the salad, adding chopped thyme, tarragon and parsley, and salt and pepper to taste.
11. Toss.
12. Divide the greens among two plates, and surround each with two livers.
13. Slice in half if large.
14. Top with duck cracklings.
15. Die of pure culinary pleasure.

frisee lettuce, chives, fresh thyme, tarragon, parsley, shallots, red wine vinegar, salt, duck livers, extra skin from duck back

Taken from www.foodrepublic.com/recipes/frisee-salad-with-duck-livers-recipe/ (may not work)