The delicate acidity and freshness of the salad serve to counter the richness of the duck livers in this recipe adapted from Chef Shaun Hill, 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 cannot find them at gourmet or specialty meat markets.
For the Duck Livers:
1/2 pound duck liver, trimmed and cleaned of all sinew
Light soy sauce, to taste
2 1/2 Tablespoons sesame seeds, lightly toasted
Salt, to taste
Ground black pepper, to taste
3 Tablespoons unsalted butter
For the Tomato Salad:
2 large ripe tomatoes, left at room temperature
1/2 celery, heart and inner leaves only
1 Tablespoon pine nuts, lightly toasted
1/4 cup peanut oil
2 Tablespoons light soy sauce
4 teaspoons 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.
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
Slice the tomatoes into 1/4-inch thick slices, season with salt and set aside.
For the soy dressing, combine the peanut oil, soy and mirin in a small bowl and stir to combine. Place 5 slices of tomato in a tight circle in the center in the plate. Scatter some of the celery and celery leaves over the top and spoon over the dressing.
Roll the livers in the sesame seeds to coat, then, slice on an angle. They should still be slightly pink in the center.
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.