Artist’s Palate: Polly Morgan’s chicken livers with pear
That offal (in this case, chicken livers served rare) appears in contemporary taxidermist Polly Morgan’s favourite recipe should not be much of a surprise. For the artist’s work includes, among the stunning coiled snakes on plinths and members of the finch family slumped around picture frames, Myocardial Infarction (2013), featuring five lovebirds feasting on a resin heart, its blood dripping down a white display stand. After all, someone whose freezer may, at times, contain four years’ worth of garden birds, a cormorant and a chimp, and who knows how to skin a baby giraffe, is unlikely to be fazed by a hint of pink in the middle of her chicken livers.
Chop the pears (minimum of four) and fry in butter and salt. When reduced and mushy with a crisp edge, start to sear the livers. Serve rare, with pear on the side, on a bed of lettuce and basil and a dollop of sour cream.
As originally featured in the June 2016 issue of Wallpaper* (W*207)
Photography: Stephen Lenthall. Interiors: Benjamin Kempton. Entertaining director: Melina Keays