Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup

• 4 each calf's liver
• 3 tablespoons clarified butter
• 3 minced shallots
• 4 black mission figs, cut into1/4 inch disks
• 1/2 cup Chinese vinegar
• 1/2 cup balsamic vinegar
• Salt and coarse ground green peppercorn to taste

1. Pre-heat hot a large, thick skillet.
2. Season the liver with salt and green peppercorn.
3. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes.
4. I prefer my liver medium.
5. Place livers on warm plates.
6. Place skillet back on the heat, add shallots and brown, about 3-5 minutes.
7. Season with salt and black pepper.
8. Add figs and sautee for 1 minute.
9. Deglaze with the vinegars and reduce by 50%.
10. Whisk in butter and check for seasoning.
11. Reserve in a water bath.

butter, shallots, black mission figs, chinese vinegar, balsamic vinegar, salt

Taken from www.foodnetwork.com/recipes/sauteed-calfs-liver-with-fig-chinese-vinegar-syrup-recipe.html (may not work)