I used duck livers (3 of them) because that's what I had, but you can use calf, chicken or even rabbit (my favorite) livers if you prefer. Just scale according to size - you will obviously need fewer livers if they are bigger. Also bear in mind that bigger livers will take longer to cook...
Start by heating 2 tbsp butter over medium-high heat in a medium frying pan. Once it is sizzling, add 2 slices of good bread (I used ciabatta - click here for a recipe) and fry on both sides. Remove the bread. Season your livers with a little salt and pepper and add them to the pan. Saute them on the first side until nicely browned, then flip over and repeat on the second side. Do not overcook - you want them to be pink in the middle or they will be very dry. Keep an eye on them and remove them from the pan before they become firm.
Add 1/4 onion, sliced and a little more butter to the pan. Saute until they color, stirring up the brown bits as you go. Add a splash of brandy and let it simmer away. Put the bread on a plate, top with the livers and then finish with the onions. Serve with good mustard on the side. Enjoy!
This recipe makes one large plate. You can scale it up for more. Just use a large pan.
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