This is a hearty main-course salad that has strong flavours: the chicken livers, salted duck egg (I only eat the yolk), pancetta and bitter greens are all quite assertive. The boiled potatoes give a neutral backdrop, the tomatoes are sweet and refreshing, and the spiced mayonnaise adds creaminess.
You can use buttermilk powder instead of fresh buttermilk; just mix the powder with water according to the instructions on the package.
Put the duck egg in a pan and add enough cool tap water to cover it by about 1cm (7/16 in). Place the pan over a medium flame and bring to the boil. Lower the heat, cover with the lid and cook at a low simmer for 10 minutes. Drain the egg then put it a bowl of iced water and leave to cool while preparing the other ingredients.
Put the potatoes in the pan (no need to wash it) and fill with lightly salted water. Place the pan over a medium flame and cook the potatoes until they're just tender enough to be pierced with a sharp knife. Drain the potatoes and when they're cool enough to handle, slice them into rounds about 5mm (¼ in) thick.
Cut the pancetta into cubes, put them in an unoiled skillet and place it over a medium-low flame. Cook the pancetta, stirring occasionally, until it starts to brown, then remove the pan from the heat. Scoop the pancetta from the pan and drain the pieces on paper towels. Wash the skillet and dry it.
Put the chicken livers on paper towels to blot up the excess moisture. Trim off any dark spots, and cut the livers between the lobes into large pieces.
Mix the flour with the chilli flakes, paprika, some fine sea salt and freshly ground black pepper and put the mixture into a shallow dish. Put the buttermilk in a second dish, and the cornmeal in a third.
Pour oil to a depth of about 1.5cm (⅔ in) into the skillet and heat it over a medium flame. When the oil is hot (180 degrees Celsius/350 degrees Fahrenheit), dip the chicken livers into the seasoned flour to coat them completely. Dip them into the buttermilk then dredge in the cornmeal and shake off the excess. Place the livers in the hot oil and fry them until they're a little pink at the centre. Drain them on paper towels.
Remove the shell from the salted duck egg and cut it in half.
Mix the lemon juice with the olive oil, pour it over the bitter greens and mix to lightly coat the leaves. Pile the greens onto two plates and arrange the livers on top.
Divide the potatoes and tomatoes between the portions and scatter the pancetta on top. Add a half egg to each portion (if you like, use only the egg yolk, because the white is very salty).
Mix the mayonnaise with the sriracha sauce to taste, then drizzle this over the livers, serving the remainder in a bowl for dipping. Sprinkle rough-flaked sea salt over the salad before serving.