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

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Calf Liver with Apples

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.

Ingredients

Servings

Main Ingredients

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.

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Tips & Tricks

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

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.