Recipe for chicken liver confit

While shopping at Whole Foods on Columbus Circle this afternoon, I bought one container of chicken livers being in the mood of a good salade gourmande or salade composée (the terminology used in French for a composed salad). I am not a great fan of pan frying for giblets since it is hard not to develop toughness and dryness...

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Alternatively, I would rather confit them with aromatics such as carrots, bay leaves, anise star, sprigs of thyme, cloves of garlic, coarse salt and pepper in a saucepan full of virgin olive oil. Leave it (and forget it) for 1 hour on very low heat and slowly confit them. Once cooled down and strained, they would perfectly compliment a frisée or red leaves salad with some croutons and other adds...

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Tips : don't throw the flavored oil right away. Use it to confit some garlic cloves or sauté fingerling potatoes...

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After browsing the web with the key words Foie de volaille (chicken livers), I noticed that interesting recipe of chicken liver paté with an apple gelée. I will try soon... Miam....