I was admiring this lovely post from Edible harmony and decided that I also wanted a good feed of Liver and onions, but mine turned out a bit different then her’s, so tradional and I do love tradional but I ended up playing in the kitchen on this one, its not that tradional trust me!

http://www.edibleharmony.com/liver-and-onions/

Farmgal’s Liver and Onions -As I was the only one going to eat these, it was made as a single serving, feel free to adjust the recipe for two or more.. 1 duck liver per person.

1 Large Duck Liver- I soaked this liver, and then sliced it into 1 inch thick peices- think stirfry stripes- salt and pepper sprinkled on them
1 med apple
1 med onion
1 med green tomato
1 tbsp of butter
A pinch of basil
A tiny splach of a good sweet dessert wine – I used a brandy icewine.
Salt, Pepper to taste

Ok, so in a cast iron fry pan, add your thinly sliced apple, onion and green tomato, along with your butter, med-low heat, you don’t want to burn anything, you want to soften and cook, with min stiring so that it melds but does not mush, then add you pinch of basil, your salt/pepper and your wine, allow to simmer for just a bit till heated and meld together, then mound onto the plate, which you will put the just cooked liver on top of, I served it with a side of baby boiled garden fresh potato’s..

In a small second cast iron fry pan, put a little duck fat into it, or what ever fat you want, but not butter, on a med-high heat, you place your salted and peppered stripes into the heated oil, cook for about a min each side, maybe a min and half, don’t over cook the liver, cook these with enough room that each peice gets its own space in the pan, try and get them in evenly an quickly as they are going to fast cook, and then out and onto the plate..

I really wish I could find my camera (think I might have to buy a new little one soon) as I am missing being able to put up photo to go with..