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Name: Chicken Liver And Magret Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Ready-sliced smoked magret;; 2 tb Vinegar.; Salt; pepper.; 1 Frisee lettuce; (curly; 6 tb Groundnut oil.; 250 g Chicken liver.; ; duck).; Mustard

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INGREDIENTS

1 Ready-sliced smoked magret;
2 tb Vinegar.
Salt; pepper.
1 Frisee lettuce; (curly
6 tb Groundnut oil.
250 g Chicken liver.
; duck).
Mustard

INSTRUCTIONS

1 Fry the liver in a little oil in a frying pan over a medium heat for 5 minutes, stirring to prevent it from burning. 2 Trim and wash the lettuce. Choose the most tender leaves. Prepare a vinaigrette sauce by mixing together the mustard, vinegar, oil, salt and pepper. 3 Toss the leaves in the vinaigrette. Serve the salad with the hot chicken liver and the slices of magret. From the 17th century, a distinction was made between free range hens and those which were fattened up. Mme de Sevigne mentions those of Caen and Rennes; in Paris, those of Le Mans were considered the best, while in Lyons, Bresse chickens were preferred.

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 4 servings

Calories: 180
Calories from Fat: 180 (100%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 6.5g
Cholesterol 0mg		0 %
Sodium 1.9mg		0 %
Potassium 0.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 180

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