Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup

Recipe Courtesy of Ming Tsai

Show: East Meets West With Ming TsaiEpisode: Not Your Mother's Liver

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
20 min
Level:
Easy
Yield:
--

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Times:

Prep: 30 min
Inactive Prep: --
Cook: 20 min
Total:: 50 min

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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

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.

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Comments & Reviews

recipe Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup
rachel london, NY 02-20-2008
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Could you join Gary Rhodes in China?
Rated: 5 stars out of 5

Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new... UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.Read more
recipe Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup
Lester Philadelphia, PA 09-21-2007
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Great combination of flavors
Rated: 5 stars out of 5

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.Read more
recipe Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup
LAVERNE San Benito, TX 11-20-2004
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Sauteed Calf's Liver/Fig Chinese Vinegar Syrup
Rated: 5 stars out of 5

Very different from your regular liver and onions, has a unique taste