Foie de veau à la persillade
Serves 1
Directions
- 1Season the veal liver with salt and coat thoroughly in flour, shaking off any excess.
- 2Heat butter in a pan until it reaches a noisette (browned) stage.
- 3Add the liver to the pan and reduce heat to medium. Cook for one minute on each side if you want it medium-rare (rosé), or one minute and thirty seconds on each side for well-done (à point).
- 4Add a small knob of butter, the minced garlic, and fresh chopped parsley to the pan.
- 5Drizzle the balsamic reduction onto the serving plate, top with the liver, and spoon the remaining garlic-parsley butter over the top.
Ingredients
- 1 whole veal liver
- salt
- flour
- butter
- 1 tsp garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp balsamic reduction
Equipment
frying pantongsplate
