Marinated Chicken Livers

Recipe Ingredients

1 lb	454g / 16oz	Chicken livers
1 tablespoon	15ml	Dijon mustard
4		Hot Thai fish sauce
1 teaspoon	5ml	Madagascar peppercorns
1 tablespoon	15ml	Light tamari sauce
		Salt and pepper
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Whole butter plus 1 teaspoon
1/2 cup	31g / 1.1oz	Sliced Spanish onions
		Port wine for Flaming
		Spinach leaves

Recipe Instructions

Rinse the chicken livers under cold water until clear and place them in a bowl. Add the mustard, fish sauce, peppercorns, tamari and salt and pepper.

Heat the olive oil in a saute pan over medium heat. One at a time add the chicken livers and cook until crisp, about one minute per side.

When the livers are browned and medium rare, remove from the pan and set aside.

In the same pan, add the butter and onions. Cook until burnt and put the livers back in the pan.

Flame with port wine and more butter. Place livers over spinach leaves and pour the port wine reduction over to wilt spinach.

Courtesy of Cary Restaurant

Source:
Mario Batali

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