Step 1

Use a paring knife to clean the livers of any visible fat or connective tissue. Transfer to a bowl with 2 heavy pinches of kosher salt and cover with cool water. Let stand at room temperature 1 hour, then drain. Dry livers well with paper towels.

Step 2

In a large skillet, melt fat over medium-high heat. Add garlic and onion and cook, stirring often, until softened and caramelized, about 15 minutes. Add livers to pan and season with a heavy pinch of kosher salt. Cook, stirring often, until livers are just cooked through, pinkish in the middle but not bloody, 8-10 minutes. Stir in honey and cook until lightly caramelized, 2-3 minutes. Remove from heat and transfer to a bowl to cool slightly.

Step 3

Transfer liver mixture to a food processor and pulse until a coarse purée forms. Taste and adjust seasoning with kosher salt, then transfer to a serving bowl.

Step 4

Drizzle with more honey and finish with a pinch of flaky sea salt. Serve warm or at room temperature. This chopped liver is best served shortly after it’s made.