Crispy sesame duck livers with a celery, tomato and pine nut salad

45 minutes


Sesame duck livers

  • 250g of duck liver, trimmed and cleaned of all sinew
  • 1 dash of soy sauce
  • 40g of sesame seeds, lightly toasted
  • salt
  • pepper
  • butter
  • rapeseed oil

Tomato salad

  • 2 large ripe tomatoes, left at room temperature
  • 1/2 celery, heart and inner leaves only
  • 1 tbsp of pine nuts, lightly toasted
  • 60ml of nut oil
  • 30ml of soy sauce
  • 20ml of mirin, or rice wine vinegar


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
  • rapeseed oil
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
  • butter
  • 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
  • 1/2 celery
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