salad · Cooking course

Serves 4

Ingredients

• Chicken liver — 500 g
• Orange juice — 100 ml
• Cognac — 50 ml
• Shallot — 1 pc, finely chopped
• Madeira — 50 ml
• Garlic — 1 clove, finely chopped
• Mixed salad greens — 300 g
• Vegetable oil — 50 ml
• Butter — 120 g
• Sugar — 50 g
• Salt — to taste
• Black pepper — to taste

Instructions

1. Pour vegetable oil into a pan over high heat. Salt; add the liver. Sear on high until caramel-coloured, finishing with butter. Add pepper, toss, tip into a sieve to drain.
2. Make the sauce in the same pan. Add a little oil, then butter. Add the shallot and garlic; sweat briefly.
3. Add the Madeira; cook off the alcohol. Add a pinch of salt and pepper, stir. Pour in the orange juice and reduce to a syrup. Help it along with a little sugar.
4. Return the liver to the pan and stir to coat. Pour over the cognac and light it — flambé.

Serving

1. Spread the liver across the base of a wide plate.
2. Above and to the side, mound the salad leaves so the liver peeks out from under them.