Glazed Chicken Livers with Smoked Bacon

Method

Remove the sinew and gall bladders from the chicken livers, cut into even sized pieces of approximately 4cm each and lay out on a tray. Season with salt and pepper and a splash of Lea & Perrins.

Pour the oil, Dijon mustard, white wine vinegar, Lea & Perrins and sugar into a bowl and whisk together or simply put all the ingredients into a blender and process to an even consistency. Taste the dressing and season with salt and pepper if necessary.

Wash and dry the lettuce leaves, then break into even sized pieces approximately 3 to 4 cm across in rough shapes.
Make parmesan tuilles by taking a baking sheet with a stencil shaped like a sail or triangle, and sprinkle with grated fresh parmesan, remove the stencil and bake for about 3 minutes until golden on 185ºC. Remove from heat and shape over the back of a rolling pin to curl it.
Allow to cool and keep to one side for finishing the dish.

Toss the salad leaves together in a bowl with some of the dressing. Arrange the mixed leaves in a cluster in the centre of each plate.

Heat up the butter in a large frying pan and cook the bacon pieces, next add the chicken livers cook quickly for about 6 minutes until traces of blood appear on the surface of the livers. Next pour off the excess butter and add a little of the dressing to the pan heat through then remove from heat.

Spoon the livers onto the plates around the salad and across it. Drizzle a little of the dressing around the dish. Top with the parmesan tuille.