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

Preparation info
  • Serves


    • Difficulty


Appears in

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.