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¼ cup grapeseed oil
2 duck livers, clean and soak in milk for 24 hrs
¼ cup flour
Salt and ground pepper
¼ cup sherry wine
1 tablespoon cold unsalted butter
a few sour cherries, chopped
a handful of arugula
1 oz. walnuts, toasted and chopped
Heat the oil in a skillet.
Combine livers and flour in a small bowl, coat the livers. Season with S&P, shake off excess flour.
Carefully place livers in the heated oil. About 2 minutes on each side. Deglaze with sherry, add cherries and reduce by a third. Stir in cold butter.
Pour the livers and sauce over a bed of arugula and top with walnuts.