Duck Liver and Smoked Bacon Salad with Raspberry Balsamic Dressing Recipe

Ingredients

Start by making the dressing. Add the sugar and honey to the raspberries in a bowl. Using the back of a spoon, crush the raspberries and mix to form a paste. Leave to one side for 5-10 mins whilst preparing the rest of the dish.
Fry the bacon lardons over medium heat for 5 mins until fat has been released and crisp all over.
Prepare the livers by trimming any sinew or discoloured parts.
Remove the pancetta from the pan into a bowl, leaving the fat behind.
Season livers with salt and pepper then fry in the same pan for 6-7 mins, turning halfway through.
Peel and thinly slice the shallot. When the lives have 2 mins remaining add the butter and shallot.
When cooked, lift out the livers onto a plate and add the shallots into the bowl with the bacon.
Whist the livers rest, finish the dressing. The raspberries should have broken down and released their liquid. Whisk in the balsamic vinegar and a small pinch of salt. Then, whilst whisking, drizzle in the olive oil.
To assemble, prepare the lettuce into large pieces. Slice the livers and add to the shallots and bacon then toss with the lettuce and a drizzle of the dressing. Serve with croutons.
Any remaining dressing would also be great over a salad with beetroot and blue cheese.