Calf’s Liver as Prepared in the Valley of Ossau

It was the late roland casau, chef at Chez Pierre in Pau, who first showed me how the Ossalois (people from the valley of Ossau) prepare calf’s liver. I was immediately enchanted; the recipe was intriguing. It uses a variant on the technique of confit to create a juicy liver with silky-smooth texture.

In cities like Bordeaux and Bayonne, large chunks of calf’s liver are often roasted with delicious results. But the Ossalois apply two intermediate steps, first marina