Chicken Livers On Crispy Potato Pancake
|Chicken livers||1⁄2 Pound|
|Salt and pepper||1|
|Russet potatoes||1 Pound|
|All purpose flour||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Parsley||1⁄4 Cup (4 tbs), finely chopped|
Rinse livers and pat dry.
Cut each liver in half, then set livers aside.
In a wide frying pan with a nonstick finish, cook bacon over medium heat until crisp; then lift out, drain, crumble, and set aside.
Pour off and reserve drippings.
Peel potatoes; coarsely shred into a bowl of cold water, stir, and drain well.
Mix flour into drained potatoes.
Melt 1 tablespoon of the butter in pan over medium heat.
Add potatoes and pat into an even layer.
Cover and cook for 5 minutes.
Uncover and cook, pressing to compact into a solid layer, until bottom is browned.
Slide potato cake onto a flat plate or rimless baking sheet.
Melt 1 more tablespoon butter in pan; invert cake back into pan.
Cook until browned on bottom, then slide onto a serving plate and keep warm.
Add 1/2 tablespoon of the reserved bacon drippings to pan.
Add half the livers and cook, turning as needed, until browned on outside but still pink in center when slashed (about 1 minute); transfer to a plate.
Repeat with remaining livers, adding 1/2 tablespoon more drippings to pan.
Set livers aside.
Add 2 more tablespoons of the bacon drippings to pan with remaining 2 tablespoons butter, mustard, and cream.
Increase heat to high; boil, stirring to scrape browned bits free, until large, shiny bubbles form.
Add livers (and any juices that have drained from them) and parsley; stir just until heated through.
Season to taste with salt and pepper.
Spoon liver mixture over pancake, top with bacon, and garnish with lemon wedges.