You will need:
- 250g chicken liver (free-range, organic)
- 2 pears, Comice or another soft variety
- 1 large onion
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 3 star anise
- 1 tsp. sea salt
- ghee or duck tallow
- 1 shot of brown rum or brandy (optional)
Cut the pear in 4, clean the seeds and fibre. Chop into mouthfuls.
Cut the liver into mouthfuls.
Chop the onion.
In a skillet, melt a dollop of ghee or duck tallow. Add the onion and the spices (cinnamon, cloves, anise), cook under medium-high heat until soft and golden. Add the liver. Reserve.
Melt a dollop of ghee or duck tallow. Add the pears, cook under medium-high heat for 1-2 minutes. Reduce the heat (add the rum or brandy) and cover. Leave to cook for 2-3 minutes.
Mix it all in. Serve warm or cold.