Berlin-style fried liver
Step 1
Wash and dry the liver, remove fat and veins, and discard the membrane. Slice the liver. Wash the apples, core them, and cut the flesh into 1-cm-thick rings. Sprinkle with lemon juice. Peel the onion and cut into half rings.
Step 2
Roll the liver slices in flour on all sides.
Step 3
Heat half the butter in a frying pan and fry the liver for 3–4 minutes on each side. Transfer to a plate.
Step 4
In another pan, melt 1 tablespoon of butter and fry the onion for 5–6 minutes.
Step 5
In the pan where the liver was fried, melt the remaining butter and cook the apples for 4 minutes on each side, until golden brown. Transfer the apples to the liver. Add half the onion to the liver and apples. Cook the other half, stirring, for another 3-4 minutes, until golden brown. Pour in the cognac and broth and simmer for 10 minutes.
Step 6
Place the stewed onions and broth in a bowl and puree using a blender. Season with salt and black pepper, and mix with the cream. Arrange the liver slices, apple rings, and onion half-rings on plates and drizzle with the resulting sauce. Garnish with fresh herbs.
Not every duck or goose liver can be called foie gras. In French, foie gras means "fatty liver." This term is used only for the livers of specially fattened ducks or geese.
Of all the types of liver, and indeed other offal used in cooking, chicken liver is the easiest to prepare. It doesn't require peeling, scalding, or soaking in an alkaline solution.
Not all parts of the carcass should be baked in the oven. The tenderloin is ideal and easy to roast, while the ribs and shoulder are a bit more challenging—but the results are worth the effort. Of particular...