That’s right. I can just hear Frugal http://frugalfeeding.com/ now, “She’s making liver again. Isn’t that just offal”? Yes Frugal, but it’s veal liver with figs and Portuguese port! Think about it.
Pretty, pretty figs in the market. That’s why I cooked lunch today. I had planned leftovers but after 2 shots of French espresso with M. Parret, when I stepped into the market I heard voices, apparently coming from the fig bin. And then, there was the calf’s liver in the freezer.
Foie de Veau aux Figues
6 fresh figs, quartered
3/4 cup Portuguese port
2 slices calf’s liver
Salt and pepper
2 tbsp butter
Pour the port over the figs and allow to macerate for 30 minutes or so. Drain, reserving wine liquid.
Season the liver with salt and pepper, dredge in flour and fry, 3 minutes per side, in the butter. Remove and set aside, keeping warm.
Add the drained figs to the pan and saute for 1-2 minutes. Add the reserved wine and boil until the liquid is reduced by half.
Place the liver and figs in two plates and nap with the sauce.
Wine suggestion: Regnie