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Endive with Chicken Liver Pte and Dried-Cherry Marmalade
- 3/4 cup dried cherries
- 1/2 cup dry red wine
- 3 tablespoons rendered chicken fat (schmaltz) or olive oil
- 1 large yellow onion, cut into small dice
- 1 tablespoon fresh thyme or marjoram leaves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup rendered chicken fat (schmaltz) or olive oil
- 2 pounds raw chicken livers, cleaned and trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 heads red or white endive
- Zest of 2 oranges
Directions:View on Epicurious
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