1 h 30 min

Step 1

Start by boiling the eggs. 8 minutes in boiling water, then remove and set aside in cold water.

Step 2

Dice the onions as small as possible.

Step 3

Add the duck fat to a hot pan and add the diced onions. Cook on medium heat, stirring constantly until dark golden color.

Step 4

Before removing from the pan, add a shot of whiskey. Cook for about a min until the alcohol has evaporated.

Step 5

Set the onions aside.

Step 6

Clean the liver by cutting the yellow-white part off from each liver.

Step 7

Using a paper towel, dry the livers completely. It's very important step if you don't want the livers to explode on you once you fry them.

Step 8

Season the livers with salt and black pepper to your liking (I love using A LOT of black pepper).

Step 9

In the same pan we fried the onions, pan fry the livers with 1 tbsp of duck fat on high heat. We want them to have a good crust but still be red-ish on the inside.

Step 10

Remove the livers from the pan and let them cool to a room temperature.

Step 11

Chop the livers with a knife.

Step 12

Grate the hard boiled eggs on top.

Step 13

Add the caramelized onions, salt and black pepper.

Step 14

Chop them all together to a cohesive mass.

Step 15

Plate with a crispy salad (radishes, cucumbers, chilis, dill, lemon, salt and extra virgin olive oil).

Step 16

YASSS!