1. Place 1 tablespoon clarified butter eat a large nonstick skillet over high heat. When it shimmers, add the onions and 1/4 teaspoon salt. Mix with a wooden spoon so the onions are evenly coated in the fat; sauté about 5 minutes until they release their juice. Reduce heat to medium and cook until browned and soft, about 10-15 minutes. Remove the onions to a bowl and save for later.
2. Return the pan to medium-high heat and add 1 tablespoon coconut oil; heat until shimmering. Sprinkle the liver generously with salt and pepper, then lay the pieces flat in the pan in a single layer. Try to leave a little breathing room around them and cook in two batches, if necessary. Cook undisturbed for 60-90 seconds, until the first side is browned around the edges. Flip each piece with tongs and cook the second side, 60-90 seconds, until browned on the edges. Remove the liver to a plate while you finish the onions.
3. Place 1 tablespoon ghee in the hot pan, along with the cooked onions, parsley, and lemon juice. Stir with a wooden spoon and sauté until hot.
4. To serve, place the liver on a plate and mound the caramelized parsley-onions on top.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 208 (42%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 644mg||198 %|
|Sodium 226mg||8 %|
|Potassium 1110.5mg||29 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 19.1g|
|Protein 48.8g||70 %|
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Calories per serving: 495
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