Ingredients

• 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

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Instructions

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