I love how the rich and faintly smoky flavor of caramelized shallots pairs with liver, while tawny port adds a touch of sweetness. Calf’s liver is milder than beef liver, and marinating it overnight in milk softens its flavor even more.
SERVES: 4
INGREDIENTS:
- 1½ pounds calf’s liver Milk, for soaking the liver
- ¼ cup high-extraction wheat flour, rice flour, or unbleached all-purpose flour
- ½ teaspoon finely ground unrefined sea salt
- ½ teaspoon finely ground white pepper
- 3 tablespoons bacon fat or lard
- 6 shallots, thinly sliced
- ¼ cup tawny port
INSTRUCTIONS:
- Trim the liver of any membrane or sinew and slice it into strips about ¼ inch thick. Place the liver in a large mixing bowl, cover with milk, and allow it to soak in the refrigerator for at least 8 and up to 12 hours. Drain the liver and rinse it well. Discard the milk and pat the liver dry with a kitchen towel.
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge the liver in the seasoned flour and set it on a plate until you are ready to fry.
- Melt the bacon fat or lard in a skillet over medium-high heat. Toss the shallots into the hot fat and fry, stirring frequently, until fragrant and caramelized, about 8 minutes. Transfer the shallots to a bowl with a slotted spoon and set them aside.
- Add the liver to the skillet and fry until golden brown, about 2 minutes on each side. Return the shallots to the skillet and pour in the port. Decrease the heat to medium-low and continue cooking until the liquid is reduced by half, 3 to 5 minutes. Serve immediately.
