Ingredients (serves 4)
|400 g duck liver, cut into equal pieces|
|1 leek, cut into rings|
|150 g colorful Swiss chard, sliced|
|2 tbsp. duck fat|
|3 tbsp. butter or ghee (clarified butter)|
|fresh herbs to taste (e.g. rosemary, sage, thyme)|
|salt and pepper, to taste|
Offal, including liver, has by far the highest iron content. Especially duck liver, which contains 30 mg of iron per 100 g, which is 170% of our daily requirement. It also contains vitamins B1, B2, B3, B9, B12, vitamin A, vitamin C, copper, choline, selenium, zinc, phosphorus, potassium and magnesium. Although much less, some vegetables also contain iron, such as leeks, dried tomatoes, potatoes and parsley.
Heat 2 tbsp. butter in a small pan and fry the leeks over a low heat then set aside. In a larger pan, heat the duck fat and fry the duck liver pieces on both sides, cooking for about 2-2 minutes. Once fried on both sides, season with salt and pepper and stir in the leeks. In the pan in which you prepared the leeks, heat 1 tbsp. butter or olive oil and lightly fry the chard leaves, seasoning with salt and pepper. Serve with cooked basmati rice or buckwheat and sprinkle with fresh herbs.