Calf’s Liver in Sweet and Sour Sauce with Stuffed Potato Fritters
- 1 slice calf's liver, 1 3/4 pounds (800 g)
- 1 sprig thyme
- 1 sprig rosmary
- 1/2 bay leaf
- 2 cloves garlic
- 3 quarts duck fat (3 l)
- fleur de sel
- coarse ground black Sarawak pepper
- coarse gray sea salt
Potato Fritters
Fritter Stuffing
- 100 porcini mushrooms
- 1 3/4 ounces calf brains (50 g)
- 1 3/4 ounces Parma ham (50 g)
- 1 ounce mixed herbs (chervil, parsley, basil, thyme, chives) (30 g)
- 1 ounce shallots (30 g)
- olive oil
Spinach
Sauce
- 1/2 lemon
- 1/2 ounce honey (15 g)
- 1/2 teaspoon Sarawak pepper (2 g)
- 1 ounce shallots (30 g)
- 3 1/2 tablespoons Noilly-Prat Vermouth (5 cl)
- 3 1/2 tablespoons balsamic vinegar (5 cl)
- 1/2 cup veal jus (10 cl)
- 1 1/2 ounces butter (40 g)
- 20 half-dried Moissac chasselas grapes
- 20 half-dried Hamburg Muscat grapes
- 3/4 ounce capers (20 g)
- 24 ribbons candied lemon rind
- fleur de sel
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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