Chicken Livers with Garlic & Mustard Caramel, Pickled Fruit, Toasted Bread & Herb Salad
Chef: Kristen Kish
Want tonight's other LCK Recipe?
Check out Stefan Richter's Boishel of Innards with Cream Sauce, Bread Gallette, Liver & Parsley Salad
Ingredients
- Chicken Livers
- 6 each cleaned chicken livers
1 spicy parsley
1 sprig tarragon
flour, to dust
salt and pepper, to taste
lemon juice, to taste (1 small wedge)
oil
1 tablespoon butter to finish - Garlic Mustard Caramel
- 2 tablespoons sugar
1 tablespoon water
1 clove smashed garlic
3 tablespoons, heavy cream
2 teaspoons butter
1 tablespoon whole grain mustard
lemon, to taste
salt and pepper, to taste - Pickled Fruit
-
5 each blackberries cut in rounds (in thirds)
half a granny smith apple, small diced
4 cherries, pitted and quartered
1 teaspoon brown sugar
2 tablespoons rice vinegar - Toast Croutons
-
quarter cup small diced white bread
drizzle of olive oil
salt to taste
Directions
Chicken Livers
- Season livers with salt and pepper, coat in flour, and dust excessively.
- Heat pan on medium high heat, and add oil. Once smoking, turn heat to medium, and add livers. Let brown on one side for about 3 minutes.
- Add herbs and butter. Let butter foam, and baste livers. Flip and cook for 1 or 2 minutes more, while basting a few times more.
- Blot on paper towel, and squeeze with lemon.
Garlic Mustard Caramel
- Cook sugar and water over medium heat, until amber in color.
- Add garlic and cream, and allow to simmer for 2 minutes, or until sugar is dissolved. Finish with butter, mustard, and a squeeze of lemon. Season with salt and pepper.
Pickled Fruit
- Let ingredients macerate for 10 to 15 minutes.
Toast Croutons
- Mix ingredients together.
- Toast at 350 degrees until crispy (about 8 to 10 minutes).
Garnish
To plate, garnish with peppercorn leaves and celery leaves as desired. Season with olive oil, lemon juice, and salt and pepper, to taste.