Chicken Livers with Orange Segments, Tarragon and Onion Marmalade

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) chicken livers
  • 3 oranges, peeled and segmented
  • 3 sprigs fresh tarragon, coarsely chopped
  • 2 oz (50 g) pine kernels, toasted
  • Selection salad leaves
  • 2 oz (50 g) butter

For the onion marmalade

  • 2 teaspoons olive oil
  • 3 lb (1.5 kg) onions, finely sliced
  • 3 teaspoons sugar
  • Pinch salt and pepper
  • 6 tablespoons white wine vinegar


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. Combine the oranges in a bowl with the tarragon and pine kernels.

Arrange the salad leaves and cooled onion marmalade on six serving plates. Heat 1 oz (25 g) of butter until foaming in a large frying pan. Add half the chicken livers and brown lightly for approximately 2 minutes on either side. Transfer to a warm dish and then repeat the process with the remaining butter and chicken livers. The aim in cooking the livers in batches is to ensure that the temperature of the pan remains high so that they are sealed evenly.

Now arrange the chicken livers on the prepared salad plates and decorate with the oranges, tarragon and pine kernels to serve.