Foie de Veau Lyonnaise

Method

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1. Cook the onions in the butter over medium-low heat for 25 minutes with the sugar and a pinch of salt, until soft, golden and sweet. Scrape onto a plate.

   Mark done Start 25 min timer

2. Pat the liver slices completely dry and season them just before cooking.

   Mark done

3. Heat the oil in the same pan until it is genuinely smoking.

   Mark done

4. Sear the liver in a single layer, in batches if needed, for 60 to 75 seconds a side. It should be browned outside and rosy within.

   Mark done Start 60 sec timer

5. Lift the liver out onto a warm plate.

   Mark done

6. Return the onions to the pan, add the vinegar and let it bubble and reduce for 45 seconds, scraping the base.

   Mark done Start 45 sec timer

7. Whisk in the last of the butter, pile the onions over the liver, scatter with parsley and serve at once.

   Mark done

Chef’s Tips

• Onions first and slowly, liver second and fast.
• Dry liver, smoking pan, no flour.
• Rosy in the middle. Grey liver is ruined liver.

Pairing Suggestions

• Mashed potato
• Green salad
• A glass of Beaujolais

Storage & Reheating

Best immediately. Liver does not reheat well at all.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.