Chicken Liver with Wilted Radicchio, Caramelized Eschalots & Reduced Balsamic
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Course
Main Course
Chicken Liver with Wilted Radicchio, Caramelized Eschalots & Reduced Balsamic
Description
The dish begins by soaking trimmed chicken livers in milk to mellow their flavor and tenderize them. Meanwhile, French shallots are parboiled, then sautéed with butter, olive oil, salt, pepper, and brown sugar until caramelized. Radicchio outer leaves are discarded to get to the tender, deep red hearts, which will be wilted briefly.
Chicken livers are cooked in the pan until tender but not overdone, providing a rich and slightly iron-like taste complemented by the sweet caramelized shallots. The reduced balsamic vinegar is simmered until thickened into a syrupy glaze that adds acidity and sweetness, tying the components together.
This plate combines the bitter notes of radicchio, the sweetness of caramelized eschalots, and the savory softness of chicken livers, finished with the balsamic reduction. It works well as a main course or an elegant starter, suited for those who appreciate offal and balanced robust flavors.
Ingredients
- 1 ½ lb chicken liver
- 16-20 French shallots
- 2 radicchio lettuce heads
- 16 watercress sprigs
- 1 tablespoon brown sugar
- 2 cups milk
- plain flour
- butter
- extra virgin olive oil
- 1 cup balsamic vinegar
- sea salt flakes
- black pepper in grinder
Instructions
- Cut the larger livers into uniform pieces and remove the sinew off any.
- Place in a bowl and cover with the milk, allow to stand in fridge at least 2 hours.
- In a small saucepan reduce the balsamic over a medium flame until reduced by two thirds, allow to cool (this can be done in a larger quantity as reduced balsamic is always nice to have on hand).
- To par blanch the eschalots, peel them and place them in a saucepan of cold salted water.
- Place the saucepan over high heat and bring to the boil, once boiling, allow to simmer for 2 minutes.
- Remove the saucepan from the heat and drain the onions.
- In a non stick fry pan sauté them in a touch of butter and a splash of olive oil, season with salt and pepper and add the brown sugar.
- Keep the pan moving until the eschalots are evenly browned and remove them.
- Wipe the pan clean.
- Remove the outer leaves of the radicchio until you get to the deep red centre of the heads.
- Break up the red hearts and tear them into uniform bite size pieces (remove the white spines by cutting a V in each leaf).
- Remove the livers from the milk and allow to drain.
- Pat the livers dry with paper towel and toss gently one at a time in seasoned flour.
- Return the pan to high heat and add a splash of olive oil and some butter.
- Sear the livers for 1 minute on the first side, turn and sear a further 40 seconds on the other side.
- Add the onions back in and toss until warm.
- Add the radicchio and toss together and immediately remove to a mixing bowl.
- Add the picked watercress, arrange evenly amongst 4 plates and drizzle with a touch of reduced balsamic.
Notes
User Reviews
Overall Rating
4.9
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