Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Level:
Easy

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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