← Back to Roulette
Recipe
Ingredients
- •1/4 cup duck fat or bacon fat
- •4 cloves of garlic
- •1 sweet onion
- •1 stalk celery
- •1 cup sliced mushrooms (optional)
- •1 pound liver (chicken or beef, diced)
- •1 teaspoon dried Italian herbs, or 3 teaspoons fresh rosemary
- •2 teaspoons salt
- •2 tbsp aged balsamic vinegar or apple cider vinegar
Instructions
- 1.Melt your choice of duck or bacon fat in a large skillet over medium-low heat.
- 2.Small-dice the onion, garlic, and celery, toss them into the skillet, and sauté for 5 minutes until tender. Throw in the mushrooms if you're using them.
- 3.Add the livers and cook for 8 minutes, stirring often. Stir in the salt and herbs—keep an eye on them because you want the livers cooked but still slightly pink in the dead center.
- 4.Slash in the vinegar, give it one final stir, and kill the heat.
- 5.Carefully dump everything into a high-powered blender and process until completely silky smooth.
- 6.Pour the mixture into ramekins or mini mason jars, seal them tight, and chill in the fridge. It's safe to eat today, but letting it sit for a day or two unlocks legendary flavor!