Calf’s Liver in Sweet and Sour Sauce with Stuffed Potato Fritters

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Credit: Didier Loire
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Instructions

Step 1: Liver

Remove the nerves from the liver and any veins in the center.

Melt the duck fat in a cast iron pot large enough to cook the whole liver flat. Season with coarse gray sea salt, and add the slightly crushed cloves of unpeeled garlic, thyme, bay, and rosemary. Infuse 15 minutes on the edge of the range.

Turn up the heat until the fat reaches 140°F (60°C). Plunge the liver in it, and simmer at a low heat for 10 minutes.

As soon as it is cooked, take it out of the pot carefully using two slotted spoons, place on a rack, and let rest above the oven for 3 minutes.

Step 2: Potato Fritters

Cut 40 thin slices of potato using a mandoline, and trim into 2 1/2 inch (6 cm) disks using a cutter.

Blanch the slices of potato for 2 seconds in boiling water seasoned with salt, then place on paper towels to dry.

Mix the egg yolk and cornstarch together. Brush this glaze over the potato slices. Spoon a dab of stuffing, prepared below, onto 20 of the slices. Cover with the other potato slices, and blanch the fritters in grapeseed oil at 320°F (160°C), then set aside.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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