Chickens with duck liver vinaigrette and salad

Preheat the oven to 200 degrees. In a pan, heat a tablespoon of oil and add the salted duck liver. Sear for one minute on each side, then transfer to a plate. In the same pan, add 30 grams of butter, thinly sliced shallots and garlic, as well as chili flakes, and sauté for three minutes.

Pour in vinegar and deglaze the pan. Place the onion-garlic sauce in a blender with the liver and blend, gradually adding 50 ml of vegetable oil. Add lemon juice and a pinch of salt, and mix.

Salt and pepper the chicken halves. Heat a couple of tablespoons of vegetable oil in an ovenproof skillet, place the chickens skin-side down and fry for two minutes, then flip and add two crushed garlic cloves, thyme, and a tablespoon of butter to the skillet. Shake the skillet to melt and spread the butter, then place the chickens in the oven for five minutes. Remove from the oven and set aside.

Meanwhile, mix frisée leaves with red grapes (seedless), toasted walnuts, parsley, onion, and tarragon. Add a pinch of salt. Dress the salad with the juice of the second lemon and plate it. Arrange the chickens, liver, and drizzle with balsamic vinegar.