Liver with Preserved Kumquats and Cognac

Liver with Preserved Kumquats and Cognac

This recipe has been developed for Le Bon Magot to include their Kumquat Preserve. 

Chicken liver is simple to cook and packed with vitamin B and iron. It's an acquired taste that not all of your friends will appreciate. 

The chicken liver must be fresh, washed and cleaned properly of all the fat. Using a pair of kitchen scissors does the job very well. Leaving it slightly pink ensures it will be moist. 

Serves 12

2 tbsp garlic butter or butter and fresh garlic

1 tsp mustard powder

1/2 tsp crushed powdered cloves or nutmeg

stir for minute and add

500 g/ 1.1 lb chicken liver 

season with salt

2 tbsp cognac

1 tbsp kumquat

In a pan, melt the butter, garlic, mustard, and spices. Stir and add the chicken liver and salt. Saute` until the liver is half cooked. Add the cognac and shake the skillet. Toss in the kumquat preserves to coat the liver completely. Continue to cook it on a high flame for a few minutes, allowing the liquid to evaporate. Do not overcook. Remove it from the flame.

Place the liver on a cutting board and roughly chop .

In the same pan, stir in125 ml/ 4 oz of cold cream cheese to thicken the gravy to a soft butter consistency.

Lather this on toast. Place the pieces of chicken liver on it sprinkle with shallots. Drizzle more kumquat preserve.

Serve warm with a radish salad on the side.

Tips

Chicken liver cooks quickly and can become overly dry when overcooked. 

Prepare the toasts before adding the spread and liver on it.

Serve immediately-do not reheat.

 Photo Credit Niloufer Mavalvala