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1
Preheat the oven to 400 degrees F. Melt 1 tablespoon butter.
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2
On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme.
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3
Put them in the oven for 30 minutes.
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4
Meanwhile, heat a large skillet and add 1 tablespoon oil.
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5
Add the chopped bacon and cook for a few minutes.
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6
You don't want to over-crisp the bacon before you add the livers.
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7
If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain.
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8
Season the livers with salt, and pepper, and add to the pan.
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9
We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side.
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10
Put the livers on one side of pan and the bacon on the other.
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11
After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir.
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12
Turn off the heat and let stand.
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13
While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter.
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14
Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan.
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15
Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up.
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16
The edges will start to brown and you'll get a deep nutty crispness.
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17
Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes.
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18
To make Citrus Marmalade:
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19
Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar.
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20
Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick.
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21
Transfer the mixture to a food processor or blender and quickly pulse.
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22
Do not fully puree it.
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23
Keep the mixture in a jar to use with meats or desserts.
