Chicken livers with raspberry onions and braised little gem

Name: Chicken livers with raspberry onions and braised little gem
Ingredients: 12 Smoked bacon slices; 30 g Butter; 250 g Chicken liver; Butter; 2 red onions; 25 g Sugar; 200 ml Raspberry vinegar; 25 g sushi vinegar; Pepper and salt; Pepper and salt; Sunflower oil; 2 Little gem; 2 Shallots; 20 g Butter

Chicken livers wrapped in smoked bacon with raspberry vinaigrette and gently braised little gem.

Ingredients

12Smoked bacon slices

30gButter

250gChicken liver

Butter

2red onions

25gSugar

200mlRaspberry vinegar

25gsushi vinegar

Pepper and salt

Sunflower oil

Pepper and salt

2Little gem

2Shallots

20gButter

Preparation

Wrap the chicken livers in the smoked bacon. Secure with a toothpick if necessary.
Brown the chicken livers all around in butter.
Briefly reheat them in the oven at about 140°C before serving.

Cut the red onion to the desired size.
Sauté the onions over low heat in butter until soft.
Deglaze with raspberry vinegar and sushi vinegar.
Add the sugar, mix well, and let infuse for at least 2 hours.
Mix with the oil and separate (pour over a sieve).
Keep the raspberry onions and whisk the vinaigrette with extra sunflower oil to the desired thickness.
Season with salt and pepper.

Remove the outer leaves of the little gem and cut a small piece off the bottom.
Melt the butter in a large pan.
Gently sauté the shallot and place the little gem in the pan.
Sprinkle with salt and pepper.
Gently cook the little gem in the butter.
Add a small splash of water and let the little gem stew for a few minutes, turning regularly.
Season with extra salt and pepper if desired.