Duck Liver with Raisins

Clean the duck livers, separating the two parts and removing any excess fat, nerves, or connective tissue

Grate the onion and combine it with the duck liver, seasoned with salt, black pepper, rosemary, and 1 cup of Marsala wine. Reserve

Peel and remove the seeds from the grapes

Place them in a bowl with the orange juice

In a thick skillet, melt the butter

Remove the duck livers from their marinade, pat them dry with paper towels, and cook them in the skillet for about 3 minutes on each side, until golden brown and still slightly pink inside

Add half a cup of Marsala wine and a little orange juice to the pan

Scrape up any browned bits with a spatula, let it reduce slightly, then add the grapes

After another minute, serve immediately

The duck livers should be rosy-pink on the inside and the sauce should be dark and shiny.