Flambéed Chicken Liver Salad

Pan-fried chicken livers flambéed with brandy, finished with cream and mangetout, served over rocket with crispy bacon and croutons.

French Cuisine High Protein Salad Warm Salad Chicken Livers

Estimated Nutrition

Calories

711.3

kcal / serving

1422.5 kcal total

Carbs

13.4g

per serving

26.8 g total

Fat

44.1g

per serving

88.2 g total

Protein

52.7g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sherry Vinegar

null

Dairy

Double Cream

null

GrainsCereals

slice

White Bread

null

Liquids

Brandy

null

Meat

slices

Streaky Bacon

dry-cured

400

Chicken Livers

sinews trimmed

NutsSeeds

to taste

Salt

null

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

null

Vegetables

Mangetout

sliced

handfuls

Rocket Leaves

null

Method

Heat a griddle pan over high heat, drizzle oil on bread, and toast until golden-brown.

Dry-fry bacon in a frying pan over medium heat until crisp, then set aside.

Soak up the remaining bacon fat in the pan with the toasted bread.

Fry chicken livers in the same pan for 2-3 minutes until browned.

Pour brandy over livers to deglaze the pan, taking care with the flames.

Add cream, mangetout, and vinegar, then simmer for 1-2 minutes until livers are cooked.

Slice toast into croutons, chop bacon, and serve over rocket with the chicken livers.