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How do you clean chicken livers? I've seen recipes call for soaking them in cream or wine. And which parts, if any, do you cut off? (When I get them at the store, there always seems to be stringy parts holding pieces together.)
Is there any value in searing the chicken pieces and deglazing the pressure cooker before adding the other ingredients and the lid? Is that step omitted for convenience in this dish, or is there something about using a pressure cooker that makes that step less valuable?
actually at vetri in philadelphia (with the beer pairing). can't forget that sweet onion crepe and spinach gnocchi.
mixed with hoisin and slathered on roast duck
confit, crispy skin, with a spicy-citrus vinaigrette made with rendered duck fat
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