Eating Bird Innards: How to Pull, Prepare, and Cook Wild Bird Giblets - The Provider

Ingredients

• 1 pound wild bird livers (veins and excess fat removed)
• 1/2 white onion, cut julienne
• 3 cloves garlic, chopped
• 1/2 cup unsalted butter
• 2/3 cup rice vinegar
• 3 tablespoons cup fish sauce
• 6 tablespoons mirin rice sweet cooking wine
• 1 tablespoon Sambal chili paste
• 1/3 cup heavy cream
• 1/4 teaspoon curing salt #1
• 1-1/2 teaspoon kosher salt
• Rice bran oil or other high heat oil