Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup

1. 1

   Pre-heat hot a large, thick skillet.

2. 2

   Season the liver with salt and green peppercorn.

3. 3

   Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes.

4. 4

   I prefer my liver medium.

5. 5

   Place livers on warm plates.

6. 6

   Place skillet back on the heat, add shallots and brown, about 3-5 minutes.

7. 7

   Season with salt and black pepper.

8. 8

   Add figs and sautee for 1 minute.

9. 9

   Deglaze with the vinegars and reduce by 50%.

10. 10

    Whisk in butter and check for seasoning.

11. 11

    Reserve in a water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.