Each liver has two halves or lobes, much like a chicken breast has two sides. Season with salt and pepper and put into a very hot cast iron skillet for about 30 seconds on each side. Then remove the liver to a plate and deglaze the pan with a wine, spirit or liqueur. In both I added a bit of chicken stock to increase the volume of the sauce. Walnuts and walnut oil are also used extensively in the Dordogne, and you can visit a number of walnut oil mills.
Walnut oil is a delicious alternative to olive oil, particularly for salads.
Cooking will break down walnut oil's delicate flavor and aroma, which can also be affected by improper storage. So keep walnut oil at home well sealed and away from heat and light. And try to use up an opened bottle within six months. The Dordogne is not known for its wines, nor is the entire Southwest of France, for that matter. Most of the wines we drank were perfectly fine, but only a handful were more than that.