A simple yet delicious carnivore diet recipe featuring Chicken Liver prepared using the Pan-Seared technique. Perfect for those following a strict animal-based diet.
Introduction
What makes this Pan-Seared Chicken Liver with Duck Legs truly special? Chicken Liver is milder than beef liver but still packed with essential nutrients, while the Pan-Seared cooking method draws inspiration from classic steakhouse techniques, creating a perfect crust while maintaining juiciness inside. The temperature control in this recipe is key to developing deep, complex flavors in the Chicken Liver. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 11 minutes
- Cook Time: 17 minutes
- Total Time: 28 minutes
- Servings: 2
- Difficulty: Easy
Ingredients
- 10 oz Chicken Liver
- 3 tbsp Duck Fat
- 1 tsp Onion Powder
- 2 tsp Sage
- 2 tsp Rosemary
Instructions
- Take Chicken Liver out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Chicken Liver generously with Onion Powder, Sage and Rosemary.
- Heat a heavy cast-iron skillet over high heat. Add Duck Fat and let it heat until shimmering.
- Add Chicken Liver to the hot pan and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
- Cook Duck Legs separately using the same method, or add it during the last 14 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Duck Fat on top.
Nutrition Information
- Calories: 603
- Protein: 54g
- Fat: 43g
- Carbs: 0g
- Saturated Fat: 18g
- Cholesterol: 217mg
- Sodium: 445mg