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Using a swivel peeler, finely pare the zest from 1 orange and cut into fine strips. Squeeze the juice from both oranges, strain and set aside. Chop 3 garlic cloves.
Melt half the butter in a heavy-based saucepan, add the chopped garlic, shallots and onion and cook gently to soften but not colour.
Add the orange zest strips and sherry vinegar and reduce until dry.
Sprinkle in the 30g sugar and cook over a low heat for 10 minutes or until the onions are caramelised. Pour in the orange juice, then the stock, bring to boil and skim. Add the thyme and bay, leaf lower the heat and simmer for 20 minutes.
Meanwhile, cut the carrots into batons and cook in salted water until just tender. Leave to cool naturally.
Heat the wine vinegar and 1 tbsp sugar in a small pan, then boil to reduce to a caramel. Before it gets too dark, add 2tbsp water, the remaining garlic and the tarragon. Boil and reduce, whisking in 15g butter. When syrupy, take off the heat, remove the garlic and season with salt and pepper.
Whiz the orangey sauce in a blender until smooth. Strain through a fine sieve into a clean pan. Bring to the boil, skim and reduce by half, then add the meat glaze, if using. Whisk in the remaining butter in pieces and season to taste.
When ready to serve, season the liver. Place a large heavy-based frying pan over a high heat. Add the clarified butter and heat until smoking. Lay the liver slices in the pan and cook on a high heat for 30 seconds until beads of blood show on the surface. Turn and cook for another 30 seconds.
At the same time, heat up the tarragon glaze, add the carrot batons and toss to glaze and heat through.
Remove the liver from the pan as soon as it’s ready. Lay on warmed plates and surround with the carrots. Spoon over some of the orange sauce, handing the rest separately.
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