Step 1

If livers are not already broiled, spread out the raw livers on a roasting pan and broil in an oven until they are just no longer pink inside.

Step 2

In a skillet on medium, heat a few Tbsp of olive oil, and add 1 tsp of chicken or duck fat. Saute the mushrooms in oil until soft and caramelized. Add capers, thyme and anchovies and saute for another minute or two, so the flavors have the chance to marry.

Step 3

Add the sweet red wine, scraping any “good bits” on the bottom of the pan. Let the mixture reduce for 2 minutes, and then add the livers to the mixture. Allow the livers to cook in the wine and mushroom mixture for  3-5 minutes, until the sauce has a reduced to half and livers are fully coated.

Step 4

Allow the livers and sauce to cool for a few minutes, and then add to a food processor along with 1-2 Tbsp of chicken or duck fat. Mix until desired consistently. Fold in lemon zest at the end.

Step 5

Serve with matzah or tam tams during Passover.