Foie De Veau À La Lyonnaise

Prepare yourself for a mouthwatering dish that showcases the rich flavors of liver accompanied by crispy potatoes, savory bacon, and a delightful pan sauce. This recipe takes the classic combination of liver and bacon to a whole new level, resulting in a dish that is both indulgent and satisfying. With a few simple steps, you can create a culinary masterpiece that will impress your guests or elevate your weeknight dinner.

Get ready to savor a dish that combines the richness of liver with the irresistible allure of bacon and crispy potatoes. This recipe brings together classic flavors in a harmonious symphony of taste and texture. With tender slices of veal or beef liver, perfectly cooked bacon, and golden brown potatoes, this dish is a celebration of indulgence and comfort.

The star ingredient in this recipe is the liver, which is sliced into thin portions and seasoned to perfection. Its velvety texture and distinct flavor are complemented by the smoky, salty notes of the bacon. As the liver cooks, it develops a beautiful caramelized crust while retaining its delicate tenderness within.

Whether you’re preparing a special dinner or looking to indulge in a gourmet meal at home, this liver and bacon recipe is sure to impress. It strikes the perfect balance between richness and freshness, with each bite delivering a symphony of flavors. The combination of textures, from the crispy potatoes to the succulent liver, creates a delightful dining experience that will leave you wanting more.

So, gather your ingredients, sharpen your knife, and get ready to embark on a culinary adventure. This liver and bacon dish is a testament to the timeless appeal of classic flavors and the art of creating a memorable dining experience. Enjoy the journey as you savor every bite of this delicious and satisfying recipe.

INGREDIENTS:

• 2 tbsp. grapeseed oil
• 1 russet potato, peeled, cut into ⅛'”-thick batons, and soaked in water
• 2 cloves garlic (1 smashed and 1 minced)
• 6 tbsp. unsalted butter
• 4 slices bacon, roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• ½ cup flour
• 2 lbs. veal or beef liver, trimmed
• 1 tbsp. fresh lemon juice
• ¼ cup clarified butter
• Fleur de sel, to taste
• ½ cup minced flat-leaf parsley

INSTRUCTIONS:

1. Drain potatoes and pat dry with paper towels. Heat oil in a 12″ skillet over medium-high heat.
2. Add potatoes and cook, turning occasionally, until light brown.
3. Add 2 tbsp. unsalted butter and smashed garlic and season with salt and pepper.
4. Cook, spooning butter over potatoes, until golden brown and tender, about 5 minutes more.
5. Transfer potatoes to a plate; set aside. Wipe out skillet.
6. Return skillet to medium heat. Add bacon and cook, stirring occasionally, until browned and crisp, about 12 minutes.
7. Using a slotted spoon, transfer bacon to paper towels and wipe out skillet.
8. Using a sharp knife, slice liver horizontally into 4 thin slices. Season liver with salt and pepper.
9. Put flour on a plate and dredge liver in flour; transfer to a rack set inside a baking sheet.
10. Heat 2 tbsp. clarified butter in reserved skillet over medium-high heat.
11. Add 2 slices liver and cook until browned, about 2 minutes.
12. Flip liver, add 2 tbsp. unsalted butter, and cook to desired temperature, about 1 minute more for medium rare.
13. Transfer liver to paper towels and repeat with remaining clarified butter, liver, and unsalted butter.
14. Add lemon juice to the pan, along with parsley and remaining minced garlic. Stir to combine.
15. To serve, divide potatoes between 4 serving plates.
16. Top potatoes with liver and garnish with bacon.
17. Spoon the pan sauce over the liver and sprinkle with fleur de sel.