Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon. Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and saute until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve. Serves 2. Bon Appetit October 1992
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|Serving Size: 1 Serving (893g)|
|Recipe Makes: 1|
|Calories from Fat: 470 (56%)|
|Amt Per Serving||% DV|
|Total Fat 52.2g||70 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 76.2mg||23 %|
|Sodium 2513.8mg||87 %|
|Potassium 904mg||24 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 44.2g|
|Protein 24.7g||35 %|
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Calories per serving: 838
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