Pan-fried duck liver

Let's start:

1. Cut the quince in half, remove the core and cut into identical slices.
2. In a hot frying pan, fry the quince on both sides until golden brown in butter (heating is low).
3. Remove the quince from the pan and place the onion cut into thin half rings there. Fry the onion with butter until light golden brown.
4. Prepare the salad: cut the Iceberg lettuce, peel the tangerine and disassemble it into slices, mix.
5. Prepare the sauce in a separate bowl: mix a couple of tablespoons of olive oil with balsamic vinegar and pomegranate juice, add salt, pepper and sugar to taste. Mix all the ingredients well.
6. Put the onion out of the pan and cook the liver on it: fry for one minute on each side. Fry it quickly, otherwise the liver will dry out.
7. Put the salad on the edges of the plate: on one side a few slices of quince, place the liver in the center and cover it with fried onions a little. And the very last touch - pour the sauce over everything with a flourish.

Bon appetit!