Goose Liver With Dried Figs - {Fegato D'Oca Con Fichi}

Recipe Ingredients

2		Goose livers
1/2 cup	118ml	White or cider vinegar
		Instant flour - to dredge
3 tablespoons	45ml	Extra-virgin olive oil
2		Onions - thinly sliced rings
3		Dried figs - rehydrated in
		Warm water and thinly sliced
1 cup	237ml	Sweet wine, Verduzzo or Dindorello
1/4 cup	59ml	Dry wine, Soave
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Grated lemon zest
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
2 tablespoons	30ml	Butter

Recipe Instructions

Trim the livers of connective tissue and fat. Rinse in a cold water bath that has been augmented with the vinegar. Drain and pat dry. Slice into 1/2-inch thick slices, and dredge lightly with the flour.

In a large, heavy-bottomed skillet, heat the olive oil over high heat until smoking. Add the liver pieces and sear until crisp and golden brown and medium-rare inside, about 1 minute per side and remove to a plate. Be careful here as an extra minute in the pan can reduce your livers to liquid.

Add the onion rings and cook over medium-high heat until they are softened and browned. Add the figs and the wines and cook over high heat scraping the bottom of the pan with a wooden spoon to dislodge any browned bits until reduced by half. Add the butter. Return the livers briefly to the pan to heat through, season sauce with salt and pepper, grated lemon zest, and parsley, and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D13) - from the TV FOOD NETWORK

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