Liver à l’Orange

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is my version of a creation of chef Tom Cowman, who came to town to open the kitchen at the fabled Restaurant Jonathan and who later became everybody’s favorite chef at the Upperline. The sauce is similar to the one in duck à l’orange, but it goes perfectly with liver. This is a dish for you if you never liked liver before. It may turn you around.