Ingredients
500 gr chicken liver
4 - 5 medium size onions
3 hard boiled are range eggs
2 tbsp duck fat
2 tbsp whiskey/brandy
Salt
Black pepper
Tools
Small pot
Pan
Grater
Spatula
Knife
Cutting board
Directions
Step 1
Start by boiling the eggs. 8 minutes in boiling water, then remove and set aside in cold water.
3 hard boiled are range eggs
Step 2
Dice the onions as small as possible.
4 - 5 medium size onions
Step 3
Add the duck fat to a hot pan and add the diced onions. Cook on medium heat, stirring constantly until dark golden color.
2 tbsp duck fat
4 - 5 medium size onions
Step 4
Before removing from the pan, add a shot of whiskey. Cook for about a min until the alcohol has evaporated.
2 tbsp whiskey/brandy
Step 5
Set the onions aside.
Step 6
Clean the liver by cutting the yellow-white part off from each liver.
500 gr chicken liver
Step 7
Using a paper towel, dry the livers completely. It's very important step if you don't want the livers to explode on you once you fry them.
Step 8
Season the livers with salt and black pepper to your liking (I love using A LOT of black pepper).
Salt
Black pepper
Step 9
In the same pan we fried the onions, pan fry the livers with 1 tbsp of duck fat on high heat. We want them to have a good crust but still be red-ish on the inside.
Step 10
Remove the livers from the pan and let them cool to a room temperature.
Step 11
Chop the livers with a knife.
Step 12
Grate the hard boiled eggs on top.
Step 13
Add the caramelized onions, salt and black pepper.
Step 14
Chop them all together to a cohesive mass.
Step 15
Plate with a crispy salad (radishes, cucumbers, chilis, dill, lemon, salt and extra virgin olive oil).
Step 16
YASSS!
