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liver work

Peanut

By Peanut
in Cooking

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Peanut

Peanut

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Can anyone give me a good technique for that classic combination? I have been experimenting with carmellized apples, calvados and foie gras or just plain old duck liver (shallots, butter mount etc.) and have not been satisfied.

Thanks

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ChefJohnny

ChefJohnny

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Can anyone give me a good technique for that classic combination? I have been experimenting with carmellized apples, calvados and foie gras or just plain old duck liver (shallots, butter mount etc.) and have not been satisfied.

Thanks

How are you preparing it? hot or cold? Sauteed or torchon?

John Maher
Executive Chef/Owner
The Rogue Gentlemen

Richmond, VA

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