The delicate acidity and freshness of the salad serve to counter the richness of the duck livers in this Shaun Hill recipe, with a sesame coating adding a pleasing crunch. Chicken livers can be used as a cheaper and more accessible alternative to duck livers if you can't find them.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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Place a frying pan over 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. Reduce the heat and turn the livers over
250g of duck liver
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
1 dash of soy sauce
Slice the tomatoes into ½ cm thick slices, season with salt and set aside
2 large ripe tomatoes
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
60ml of nut oil
30ml of soy sauce
20ml of mirin
Roll the livers in the sesame seeds to coat, then, slice on an angle. They should still be slightly pink in the centre
40g of sesame seeds
Add the sliced livers and a small sprinkle of the pine nuts to the plates. Drizzle a little more dressing around the plate and serve immediately
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