| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
Ingredients
- 4 each calf’s liver
- 3 tablespoons clarified butter
- 3 minced shallots
- 4 black mission figs, cut into1/4 inch disks
- 1/2 cup Chinese vinegar
- 1/2 cup balsamic vinegar
- Salt and coarse ground green peppercorn to taste
Instructions
- Pre-heat hot a large, thick skillet. Season the liver with salt and green peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes. I prefer my liver medium. Place livers on warm plates. Place skillet back on the heat, add shallots and brown, about 3-5 minutes. Season with salt and black pepper. Add figs and sautee for 1 minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and check for seasoning. Reserve in a water bath.
Reviews
Wow, always looking for a new liver recipe. My last was with fennel and pernod. This recipe was surprisingly complimentary to the liver, the only changes I made were adding wine, garlic and chicken stock to the vinegars. Subbed red onions for shallots and japanese rice wine vinegar for the chinese, only because they weren’t in my larder.
This was simple to do and the flavors were great. I had no green peppercorn, Chinese vinegar, or black mission figs. Instead, I used black pepper, balsamic vinegar and Turkish figs. It was still very nice, although my adaptation took away the Asian part of this fusion.
Very different from your regular liver and onions, has a unique taste