Chicken Livers with Orange Segments, Tarragon and Onion Marmalade

• 1 lb (500 g) chicken livers
• 3 oranges, peeled and segmented

First make the onion marmalade. Heat the olive oil in a heavy-based pan, add the onions, sugar, salt and pepper. Cover the pan and allow the onions to brown, slowly stirring from time to time with a wooden spoon. After 45 minutes, pour in the vinegar and continue to cook, stirring occasionally, until the marmalade becomes transparent. Allow to cool.

Trim the chicken livers and put aside