Duck Liver With Asparagus On Salad

Preparation:

Preparation: Clean the asparagus and boil them al dente in a pot with boiling water, to which you will have added a pinch of salt, half a spoonful of sugar and a slice of lemon, then drain and let them cool under running water. Prepare a vinaigrette by mixing the raspberry vinegar, a pinch of salt, a grind of pepper and, lastly, all the olive oil in a bowl. Cut the asparagus tips so that they are 5 cm long, then divide them in half lengthwise; cut the stems into slices. Place the stems and tips in a bowl, pour the prepared vinaigrette over them and let them marinate. Blanch the tomato in boiling water, peel it, divide it into quarters, remove the seeds, finally cut it into cubes and add it to the asparagus. Wash and dry the duck liver, cut it into cubes of 2.5 cm each side, sprinkle these with salt and pepper, then dip them in the flour, in the beaten egg, finally in the breadcrumbs mixed with the brioche crumbs. Press lightly so that the breading adheres well to the pulp, then put the liver cubes in the fridge. Heat the oil in a pan and brown the cubes on each side over medium heat until they are golden brown. Sprinkle the salad with the chopped chives, distribute it on two individual plates together with the liver cubes just removed from the pan and serve.