1. Start by Squeezing out the juice from 2 oranges, we want around 100ml, then do the same with some Lime’s.
2. Take another Lime and cut it into small segments, removing the skin, and pith.
3. Add a saucepan to a medium heat and add the white Wine Vinegar, and Sugar.
4. Reduce the Vinegar and Sugar by around 2 thirds until you have a light caramel, it will be very slightly blond in colour.
5. Add the Orange and Lime juice, then reduce this by around half.
6. Add a splash of Chicken Stock, and reduce the total liquid by around 2 thirds.
7. Season the Sauce with Salt, Turn off the heat, and Finish the Sauce with around 2 Tsp of Butter, and the Lime segments.
8. Place the Sauce aside, ready to re heat when required.
9. Place a frying pan on a high medium heat, but not too hot.
10. Add a dash of Oil.
11. Season the Liver with Salt and Pepper.
12. Lay the Liver into the pan.
13. Turn the Liver every 30 seconds, and move it around in the Pan.
14. We want a bit of a crust on the Liver, but build this up over a couple of minutes.
15. After around 2 minutes add a generous knob of Butter and baste the Liver.
16. For perfect pink Liver, remove it from the pan when you see the blood/juices break the surface, and the Liver should be springy to the touch, but not firm.
17. Let the Liver rest for 3-5 minutes, while you gently re heat the Sauce.
18. Place the Liver on a plate, drizzle over the Sauce, and serve.
