Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup

Name: Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Cuisine: asian
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

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Level: Easy
Total: 50 min

Prep: 30 min
Cook: 20 min

Level: Easy
Total: 50 min

Prep: 30 min
Cook: 20 min

Ingredients

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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.