Pan-fried veal liver with onion and fig confit and black truffle jus

Name: Pan-fried veal liver with onion and fig confit and black truffle jus
Yield: Serves 8
Cuisine: French
Ingredients: 700 ml veal stock (see BASICS); 50 ml port; 1 small tin black truffles, finely chopped (also keep the juice); 100 g butter; 1 teaspoon garlic, chopped; 1 large onion, peeled and finely chopped; 50 ml cognac; 1 small bouquet garni; 200 g veal offcuts (pie meat), chopped; 1 celery stalk, cubed; 100 g mushrooms; vegetable oil (sunflower or canola); 2 tablespoons vegetable oil; salt and freshly ground white pepper; 1 teaspoon thyme leaves; plain flour; 5 large onions, peeled, cut in half and finely sliced; 8 semi-dried figs, finely chopped; 8 x 1 cm thick veal liver steaks, about 160 g each

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

At La Colombe I like to use thick pieces of liver for this dish, first seared then roasted in the oven so that the skin is brown and crispy and the inside is pink and juicy. At home I recommend that you use thinner cuts of liver so that you have better control over the degree of cooking – if they are 1cm thick, then cooking them for one minute on each side will mean that they are perfect, still juicy inside.

Ingredients

Europe
France
Main course
Winter
Mediterranean

Ingredients

Method