Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 164
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 308
- Sodium
- 288
- 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
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.