French duck liver forestierre w/ mixed leaves, sauté agaricus mushroom, sliced foccacio bread and blue berry vinaigrette

50gm Duck liver
Salt/pepper
1tsp Olive oil
2 pcs Slice foccacio bread
30gm Agaricus mushroom

Organic mixed leaves
20gm Loloroso
20gm Arugula leaf
20gm Romaine lettuce
20gm Lolorosa
1tbsp Shallot vinaigrette
Salt/pepper

Blue berry vinaigrette
2tbsp Olive oil
1tbsp Fresh blue berry
1tsp Red wine vinegar
1tsp Shallot
Salt/pepper

Procedure of duck liver
Trim and clean the duck liver seasoned w/ salt and pepper, in a heavy black pan seared the duck liver both side till golden brown or half cooked set a side. In the same pan seared the foccacio bread till crisp set a side, in the same pan add olive oil then sauté the agaricus mushroom till translucent. To assemble the duck put the sliced foccacio bread then follow the duck liver topped with the sauté mushroom and glazed the excess fat on top.

Procedure of mixed green leaves
Wash & clean the assorted lettuce set a side. In a ice water box soak the assorted lettuce for crispiness, then hand pick the assorted lettuce and mix all together seasoned with salt and pepper then glazed the blue berry vinaigrette.

Procedure of blue berry vinaigrette
In a stainless mixing bowl add the red wine vinegar, finely chop fresh blue berry then slowly pour the olive oil until all ingredient are combine to taste salt and pepper.