Poultry Liver Roasted with Radicchio, Oranges and Nuts

Halve the red onion and cut into fine rings, roughly chop the nuts, clean the radicchio and cut half of it into coarse strips. Remove the peel from the tangerines and cut them diagonally into slices. Clean the liver, remove the sinews and fry briefly on both sides in clarified butter. Remove from the frying pan, season with salt and keep warm. In the meat pan, sauté onion, add half of the nuts. Now add radicchio strips, roast briefly, season with brown sugar, salt and pepper. Add tangerines, toss and extinguish with a little raspberry vinegar.

Mix salt, vinegar, hazelnut oil, pepper and sugar to make a marinade and marinate the remaining radicchio and lamb’s lettuce with it.

Arrange the fried lettuce, place the liver on top, add the fresh lettuce, sprinkle with the remaining nuts and offer the orange fillets with it.

Tip: Instead of clarified butter, you can also use butter in most cases.

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