Instructions: Pre-heat hot a large, thick skillet. Season the liver with salt and green peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8 to 10 minutes. I prefer my liver medium. Place livers on warm plates.

Place skillet back on the heat, add shallots and brown, about 3 to 5 minutes. Season with salt and black pepper. Add figs and sautee for 1 minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and check for seasoning. Reserve in a water bath.

For the Potato-Leek Hash: In a hot skillet, coat with 1 tablespoon of fat and saute leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.

For Plating: On the plate with the liver, place hash to the side and ladle sauce on the liver.

This recipe yields 4 servings.

Suggested Wine: Morgon, Cuvee Unique Vieilles Vignes, 1997

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