Calf Liver with Apples

Name: Calf Liver with Apples
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g calf liver (sliced into 1 cm thick pieces); 2 Granny Smith apples (peeled, cored, and sliced); 2 tbsp butter; 1 tbsp olive oil; 1 onion (sliced); 1 tsp sugar; to taste salt and black pepper

35 min 4 servings Medium

All Recipes

A classic French dish featuring tender calf liver paired with sweet, caramelized apples.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Foie de veau aux pommes is a quintessential French dish that beautifully balances the rich, earthy flavour of calf liver with the sweetness of caramelized apples. This dish is a staple in French bistros and showcases the art of simple, yet elegant cooking. The key to this dish is using high-quality ingredients and carefully managing the cooking times to ensure the liver remains tender and the apples are perfectly caramelized. Whether you're new to cooking liver or a seasoned pro, this recipe will guide you through creating a perfect plate of foie de veau aux pommes.

Instructions

Prepare the Ingredients

Peel, core, and slice the apples. Slice the onion and calf liver into 1 cm thick pieces.

Pro tip: Use a sharp knife to ensure clean cuts and even cooking.

Caramelize the Apples

In a skillet, melt 1 tbsp of butter over medium heat. Add the apple slices and sprinkle with sugar. Cook for 5-7 minutes until the apples are golden and caramelized. Remove and set aside.

Pro tip: Stir occasionally to prevent burning.

Cook the Onions

In the same skillet, add the remaining butter and onions. Cook for 5 minutes until softened.

Pro tip: Keep the heat medium to avoid burning the onions.

Sauté the Liver

Increase the heat to medium-high, add olive oil, and place the liver slices in the skillet. Cook for 2-3 minutes on each side until browned but still slightly pink inside.

Pro tip: Do not overcook the liver; it should reach an internal temperature of 145°F (63°C).

Combine and Season

Return the apples to the skillet with the onions and liver. Season with salt and pepper. Heat through for 1-2 minutes.

Pro tip: Taste and adjust seasoning as needed.

Serve

Arrange the liver and apples on plates. Serve immediately.

Pro tip: Garnish with fresh herbs if desired.

💡

Tips & Tricks

Choose fresh calf liver from a reputable butcher for the best flavour.
Ensure your apples are firm and slightly tart, such as Granny Smiths.
Use a heavy-bottomed skillet for even cooking.
Do not overcook the liver; it should be slightly pink inside for the best texture.

Frequently Asked Questions

recettes de foie de veau poelé

Foie de veau poelé refers to pan-fried calf liver, often served with onions or apples for a classic French taste.

recette fois

A popular recipe for foie de veau includes sautéing the liver with caramelized apples and onions for a sweet and savoury dish.

How do I prevent liver from tasting bitter?

Soak the liver in milk for 30 minutes before cooking to reduce bitterness.

What type of apples should I use?

Granny Smith apples are ideal due to their firmness and tart flavour, balancing the liver's richness.

How thick should I slice the liver?

Slice the liver into 1 cm thick pieces for optimal cooking and texture.

Can I make this dish ahead?

It's best served fresh, but you can prepare the apples and onions in advance, reheating gently before serving.

Serving Suggestions

Serve your calf liver with apples alongside a simple green salad and a crusty baguette to soak up the delicious juices. This dish pairs wonderfully with a dry white wine, such as a Chardonnay or Sauvignon Blanc. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, gently warm in a skillet over low heat to avoid overcooking the liver.

Nutrition per serving

350

Calories

25g

Protein

18g

Fat

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