We are venturing more and more into Offal territory at home, as seems to be the trend of late, and perhaps its time to tackle "Liver" at home. But where do you start?
Calf's Liver seems to be one obvious choice as I hear its a bit milder. Is that true? and How to cook it?
But what about Lamb Liver, Ox Liver, Chicken Liver, Duck Liver, Goose Liver, Foie Gras, Pig Liver - how would you rate each? And what are classic preparations?
Whats your favourite liver and preparation?
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