I had been fancying fried live for a while but for some reason I had not managed to make it.
Eventually, I managed to make some though.
I often make pate from chicken liver. It is very quick to make and it is great as a sandwich spread for breakfast or dinner.
I also used to make fried liver as an addition to dinner dishes. I served it with fried eggs, potatoes and gherkins. I haven’t done it for a while though.
It so happened that when I was in the supermarket recently I bought some duck liver. I decided to prepare it for breakfast, served on toast and with the addition of pomegranate and arugula.
The liver combined fantastically with the sweetness of the sweet bread.
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Place the liver in a bowl, pour cold water over it and leave it for 10 minutes. After that, remove it from the water, clean and divide it into large pieces.
Place the butter into a frying pan, add the chopped shallots and the liver. Fry over medium heat (more towards the small than high fire) for 6 to 7 minutes. Before the end of frying, sprinkle with salt and pepper according to taste.
Cut the sweet bread into slices. Place each slice in a non-sticky frying pan and toast them until crunchy from both sides.
Put some fried liver on each slice of toast, and sprinkle with pomegranate seeds and arugula.
The liver should be fried until there is no liquid (juices or blood) coming out of it. Do not fry it for too long, otherwise it will be very dry.
It is best to remove the seeds from the pomegranates by tapping the skin of the fruit with a spoon or with blunt side of the knife.
You can add arugula but it is not essential.
Do you like liver? If so, be sure to try our recipe for Chicken liver pate.
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