Chicken Liver in Cherry Cordial

While traveling in Poland this past April, I twice had an appetizer called "Chicken Liver in Cherry Cordial".  I was excellent and I tried to duplicated it as soon as I got back but the results were awful - the livers were way too strong and there was still alcohol in the dish.  I have a customer in LaCrosse who is a former sou chef in New York who helped me out.  He worked on it and brought me a sample and it was excellent.  Here is what he came up with.

1) soak over night in 1 pint water with 3tbs apple cider vinegar added


2) rinse cover w skim milk overnight,rinse ,drain on paper towel

3) dredge in arrowroot or all purpose wheat flour

4) melt three table spoons lard in heavy skillet

5) saute livers til about 3/4 done

6) remove livers from pan

7) add orange ,cherry,or apple liqueur* and heat to flash alcohol,reduce to a medium syrup

8) when alcohol is gone return livers to pan

9) toss livers in syrup and finish coking til done but not dry ,serve hot with toast points (see below)


toast points

1) slice bagel or other bread 1/4"thick and toast til golden brown

2) cut into pie shaped portions (approximately 2 inches by 1 /2"wide)

3) place liver on toast points

4) serve as hot as possible

5) do a quick balsamic reduction** and pour over livers to brighten up the flavor a bit


enjoy


*For orange use "Grand Marnier "cherry is either Mcguilicudys cherry or Cherry herring ,apple is a bit trickier since there's about ten different apple flavored products out there, I would recommend a green apple flavor for best results, blackberry just use blackberry brandy and any other flavors you wish to try. 

**As for the balsamic reduction, just use any Balsamic Modena.  I use Allessi. a 4 year old blend that should about do it