Foie à la Sauce au Citron Vert

Ingredients

• 4 calf’s liver slices, 150–175 g each, preferably 1.5 cm thick
• as needed flour, for dusting; gluten-free flour permitted (optional)
• 1.5 tbsp (15 ml) clarified butter or ghee, divided equally between onions, leeks and liver
• 1 lime, segmented; retain juices and core
• 1 lime, juice for adjusting sauce
• 4 shallots, finely chopped
• 0.5 tbsp (15 ml) butter
• 1 tomato, chopped
• 2 garlic cloves, peeled and crushed
• 1–2 tsp (5 ml) unrefined sugar, adjust as needed
• 1 bay leaf
• 3 tsp (5 ml) sherry, balsamic or wine vinegar, divided
• 150 ml port
• 300 ml dry white vermouth, preferably Noilly Prat
• 1 fresh parsley sprig
• 2 fresh thyme sprigs
• 600 ml good chicken stock, or half chicken, half veal stock
• 2–3 large onions, thinly sliced
• 8–12 baby leeks
• to taste salt
• to taste black pepper
• as needed celeriac and Savoy cabbage crush or favourite mash, for serving
• 2 tbsp (15 ml) water or stock, for glazing leeks

Method

1. Peel the whole lime, removing white pith. Cut segments between membranes over a bowl to catch juices. Keep the core; cut segments into two or three pieces and set aside.
2. Melt butter over medium heat. Sweat shallots 3–5 minutes, add tomato and one garlic clove for another minute. Add 1 teaspoon sugar, bay and 2 teaspoons vinegar; cook about 5 minutes until caramelised.
3. Add caught lime juice, squeeze in the core and add it to the pan. Reduce away the liquid. Add port and reduce by half, then vermouth and parsley and reduce by half again.
4. Add one thyme sprig and stock. Simmer gently about 1 hour until flavour and consistency suit. Check midway and at the end, adjusting with lime juice and sugar if needed. Strain through a fine sieve and reserve.
5. For onions, melt half a tablespoon clarified butter over medium heat. Cook sliced onions 3–5 minutes until translucent, add remaining garlic and thyme and cook about 5 minutes until edges brown. Add seasoning, half a teaspoon sugar and remaining teaspoon vinegar; cook about 5 minutes until caramelised but still moist. Taste, adjust and reserve.
6. Steam, microwave or blanch baby leeks until al dente; season and reserve.
7. When ready to serve, heat oven to 220°C. Reheat mash, onions and sauce. Melt another half tablespoon clarified butter in a frying pan, add leeks and 2 tablespoons water or stock and toss. Simmer gently until glazed and hot.
8. Melt remaining half tablespoon clarified butter in an ovenproof frying pan over medium-high heat. Season liver, optionally dust with flour and shake off excess. Sear 30 seconds on each side, then put pan in oven for 2–4 minutes depending on thickness. Warm lime pieces gently in a small pan for about 1 minute.
9. Lift liver out of its hot pan. Put onions on one side of each plate, mash on the other, and 2–3 leeks over the mash. Set liver over onions, spoon sauce over and around, and finish with warm lime pieces. Pass any remaining sauce separately.