Milk-Poached Calf’s Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier

Name: Milk-Poached Calf’s Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier
Yield: Makes 4 servings
Cuisine: American
Ingredients: 200 grams heavy cream; 80 grams large shallots, peeled and cut into thick slices; 15 grams thyme sprigs; 6 grams flat-leaf parsley stems; 65 grams 2-inch pieces celery; 14 grams extra virgin olive oil; 150 grams 2-inch pieces leek (white and light parts only); 50 grams 2-inch pieces peeled carrot; 40 grams granulated sugar; 20 grams water; 425 grams Granny Smith apples (about 2), cold; kosher salt; 10 black peppercorns; ¼ fresh bay leaf; 2.5 grams chopped chives; 10 grams kosher salt; 1 piece center-cut calf’s liver (1 kilogram), cold; 3 to 4 kilograms plus 480 grams milk, cold; 15 grams extra virgin olive oil; 130 grams Quick Veal Sauce; 25 grams Dijon mustard; 10 grams Banyuls vinegar; granulated sugar; 27 grams unsalted butter, cold; 8 cipollini, peeled, cold; 0.5 gram caraway seeds; Mustard flowers; Minced chives; Baby red mustard greens; Sel gris

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Liver

1 piece center-cut calf’s liver (1 kilogram), cold
3 to 4 kilograms plus

Americas
United States
Main course
Sous vide
Gluten-free

Method

Traditional pairings of liver and onion, and liver and mustard, are made special here by the soft texture and pure deep flavor of liver cooked sous vide. Because there’s no sweetness or roasted flavors from searing, it’s all liver. And the texture of the liver, cooked in milk and aromatics, becomes almost creamy.

We start with about 30 percent more liver than we will need to compensate