(Fegato the Coniglio) Clean the livers and remove any coarse pieces of skin. Cut the livers in half horizontally. With the shallots in the olive oil form, roast the livers on both sides for 1 minute each, then remove and drizzle with the balsamic vinegar, browning the shallots. Season the liver with salt and pepper, then arrange with the shallots and the apples in chestnut honey and balsamic vinegar (=> separate recipe).
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