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Ingredients

• 4 to 6 duck livers
• A few tablespoons cornstarch or flour for coating the livers
• 1/2 teaspoon of salt, or to taste
• Pepper to taste
• 3 tablespoons of butter or duck fat
• For the sauce
• 1/2 pound dark red cherries, either Bing or another variety
• 1/2 pound rhubarb, about 4 to 5 stalks
• 1/4 cup sugar, or to taste
• 1 teaspoon fig balsamic vinegar, optional

Description

Serious Eats