Chicken liver salad

I sent an email to olive magazine for their new Gordon Ramsay feature where he is solving reader's recipe challenges. I asked for a recipe to convince me and friends to cook offal at home.

Today I got the reply, a recipe (below) for chicken liver salad.

I'll let you know how it turns out.

Gordon Ramsay's Chicken Liver Salad (Serves 2)

Ingredients:
130g chicken livers (about 11-12 pieces or 3-4 livers)
butter, a small knob
Madeira to deglaze
watercress 2 handfuls, large stalks removed and leaves dressed in a vinaigrette
Onion rings:
1 small onion
~400ml milk for soaking
Flour for dusting
Pear garnish:
1 pear, peeled and finely diced
butter, a small knob
sherry vinegar, a splash
brandy, a splash
1tsp grain mustard

Method:
1. To make the onion rings slice the onion into thin sliced and separate them out. Put them in a bowl and cover with milk.
2. Meanwhile to cook the pears, heat a little oil in a frying pan and add the pear pieces, toss gently and then add a knob of butter, a splash of sherry vinegar and a splash of brandy.
3. Bubble everything together and when the you have syrupy liquid around the pear add the grain mustard.
4. Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry.
5. Heat some oil in a frying pan to cook the onion rings. Drain the onion and shake off any excess milk. Dust the onion rings in flour and fry them until crisp. Drain on some kitchen paper (season while hot) while you cook the livers.
6. Heat a splash of oil in a frying pan and add the livers, cook for 1 minute tossing the pan to move the livers around and then add the butter and cook for a few seconds more. Add a splash of Madeira to deglaze the pan and bubble it off, this also helps to make the livers taste less livery.
7. Arrange some watercress in the centre of each plate and put a pile of chicken livers on top of each. Dot the pear around the edge of each plate and spoon around some of the syrupy juices, top with a pile of onion rings.