Cut the Cold Duck Liver in 8 pieces.

Heat the skillet, place the duck liver 3 minutes on each side.

Once done, Put the Duck Liver in a plate, and add to the skillet wine vinegar.

Add the plum cut in two, with the butter and the honey .

We should wait until they got the gold color, than we add the cinnamon, cloves, salt , pepper and nutmeg.

We keep them on fire for 10 minutes.

Finally, we add some wine vinegar.

1. Wash the quinoa in a strainer. Add the quinoa and water to a saucepot and bring to a boil. As soon as it reaches a boil, turn to low and cook covered for 15 minutes. Let sit for 5 minutes covered after you turn the heat off.
2. Blend up the oil, vinegar, dijon, and lemon juice in a food processor. If you don't have a food processor, whisk very well until everything is completely emulsified.
3. In a bowl, mix together the cooked quinoa, diced vegetables, and dressing (you can decide how much of the dressing to use, I usually use most of it). Salt and pepper, to taste. Serve the salad immediately or let it cool in the fridge.