Duck or Rabbit Livers With Onion Marmalade

1. 1

   First, make the marmalade.

2. 2

   Sizzle the butter in a saucepan over medium-high heat until it is nut brown, 3 to 4 minutes, then immediately add the onions, sugar and 1/2 teaspoon of the salt.

3. 3

   Reduce the heat and stew gently until the onions are dark caramel brown, 30 to 45 minutes, being careful to not blacken them.

4. 4

   Add the vinegar and wine and cook for another 30 minutes, stirring from time to time, until the butter floats separately from the onions.

5. 5

   You need only a few spoonfuls of this for the livers, but dont be angry!

6. 6

   The ingredients were cheap, and this will keep for weeks, stored in a jar in the refrigerator.

7. 7

   From thence it shall come to enliven sandwiches, charcuterie, roasts and all kinds of other stuff.

8. 8

   On to the livers.

9. 9

   Warm a plate in a low oven.

10. 10

    Trim, rinse and pat the livers dry; season with the pepper and the remaining salt.

11. 11

    Warm the oil in a nonstick skillet and fry the livers for about a minute and a half per side.

12. 12

    Let them rest for 5 minutes on the warm plate, then slice and serve with a few tablespoons of marmalade on polenta, toast or crepes parmentier (see recipe here).

* Per serving · 4 servings · Values may vary.

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