Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
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 |
Directions:
1. 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.
|
|