Lemony Liver & Leeks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp duck fat1 cup leeks, slicedsalt to taste5 cherry tomatoes 100 grams chicken liver 1/2 tbsp extra virgin olive oil 1 tsp lemon juicesalt and pepper to taste
1. Soak the chicken liver overnight. (This may not be necessary, but I took this step.)
2. Heat duck fat in frying pan over medium heat.
3. Add leeks and salt and cook until half-done (they will be greener and softer).
4. Add cherry tomatoes. Cook until leeks are three-quarters done (appx. 2 minutes).
5. Slice and add chicken livers.
6. While chicken livers are cooking, in a small bowl combine olive oil, lemon juice, and salt and pepper to taste.
7. When chicken livers are cooked through, remove pan from heat and plate.
8. Drizzle oil mixture over the chicken liver medley and enjoy!
Serving Size: 1 serving
2. Heat duck fat in frying pan over medium heat.
3. Add leeks and salt and cook until half-done (they will be greener and softer).
4. Add cherry tomatoes. Cook until leeks are three-quarters done (appx. 2 minutes).
5. Slice and add chicken livers.
6. While chicken livers are cooking, in a small bowl combine olive oil, lemon juice, and salt and pepper to taste.
7. When chicken livers are cooked through, remove pan from heat and plate.
8. Drizzle oil mixture over the chicken liver medley and enjoy!
Serving Size: 1 serving
Nutritional Info Amount Per Serving
- Calories: 361.6
- Total Fat: 25.0 g
- Cholesterol: 358.0 mg
- Sodium: 243.9 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.6 g
- Protein: 19.1 g
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