Serves 6-8

• 2lbs kashered liver (instructions below)
• 1 large onion, diced
• 4 tablespoons Rendered Duck Fat, other schmaltz or olive oil
• 2 eggs, hard boiled and cooled
• Salt & Pepper
• Parsley, for garnish (optional)
• Crackers, for serving (optional)

 

Caramelize the onions — slowly!

Heat schmaltz in a wide saute pan over medium heat. Add onions and a dash of salt and cook over medium or low heat, until onions are dark golden, sweet and soft. Adjust heat so that they don’t burn.

Mix and season

Finely dice kashered liver and hard boiled eggs, and transfer to a mixing bowl. Add onions and schmaltz from the pan. Using a fork, mix together and mash until you reach desired consistency. Taste and add salt and pepper.

To serve

Transfer to a shallow dish and garnish with parsley, if using. Serve with crackers.

 

 

Raw liver must be kashered through broiling.