Duck Livers with Rhubarb and Cherry sauce

Ingredients
4 to 6 duck livers
A few tablespoons cornstarch or flour for coating the livers
1/2 teaspoon of salt, or to taste
Pepper to taste
3 tablespoons of butter or duck fat
For the sauce
1/2 pound dark red cherries, either Bing or another variety
1/2 pound rhubarb, about 4 to 5 stalks
1 teaspoon fig balsamic vinegar, optional

Directions

1. To make the sauce: Rinse the cherries and rhubarb in cold water. Chop the stalks of rhubarb into 1/4-inch slices. Remove the pits from the cherries and chop into halves. Place the rhubarb and the cherries in a small saucepan. Simmer over low heat for 20 minutes. The sauce should be like compote: fleshy and soft, with a few pieces of cherry still intact. If desired, add a splash of vinegar at the end. The sauce may be made in advance and set aside.

2. Dry your livers on a towel; then cut them up into 1-inch segments and set aside. original