Claire
Master Chef
I've always loved liver. One of my favorite preparations ever in a restaurant was chicken livers, sauteed, over a mixed greens salad (with quite a bit of frisee) and a balsamic-based dressing. It was in a little French bistro in, of all places, Winter Park, Florida (an old part of Orlando). That little place was also the first place I tasted confit. I've tried to reproduce the meal often at home, and it is good, but not as good as it was then!