Pan Fried Calf Liver with Honey and Braised Endive
Lightly floured calf liver served with a honey pan sauce and Belgian endive braised in grapefruit juice
Equipment
- Baking dish large enough to hold the endive halves in one layer
- Foil or an oven-safe lid
- Large skillet
- Tongs
- Instant-read food thermometer
- Measuring cups and spoons
Ingredients
- For the Braised Endive
- 4 Belgian endives
- 3 tablespoons unsalted butter cut into small pieces
- 1 cup 240 ml unsweetened grapefruit juice
- ¼ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- For the Calf Liver
- 600 g about 1⅓ pounds calf liver, sliced about ½ inch thick
- ¼ cup 30 g all-purpose flour, for a light coating
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon neutral cooking oil
- 2 tablespoons unsalted butter divided
- For the Honey Pan Sauce
- 2 tablespoons honey
- ¼ cup 60 ml hot endive braising liquid
- Chopped fresh parsley optional, for serving
Instructions
- Prepare the oven and endive.Preheat the oven to 350°F (180°C). Remove any damaged outer leaves from the endives. Trim the dry stem ends and cut each head in half lengthwise, keeping the base intact.
- Braise the endive.Arrange the halves in a baking dish. Add the grapefruit juice, 3 tablespoons butter, salt, and pepper. Cover with foil or a lid and bake for 20 minutes. Turn the halves gently, uncover, and bake for another 5–10 minutes, or until a knife slides easily into the thick base. Larger endives may need more time. Keep warm and reserve ¼ cup of the hot cooking liquid.
- Prepare the liver.Pat the liver dry with paper towels. Combine the flour, salt, and pepper on a plate. Lightly coat each slice, then shake off the excess flour. Discard any flour that has touched raw liver.
- Pan-fry the liver.Heat the oil and 1 tablespoon of the remaining butter in a large skillet over medium-high heat. Once the butter foams, add the liver without crowding the pan. Cook for approximately 2–3 minutes per side as an initial guide, adjusting the heat if the coating darkens too quickly. Continue cooking until each slice reaches 160°F (71°C) in the center. Insert the thermometer sideways into the thickest part. Cook in batches if needed, then transfer the cooked liver to a clean plate.
- Make the honey sauce.Reduce the heat to medium-low. If the pan contains blackened flour or butter, carefully wipe it out first. Add the honey and reserved endive liquid. Stir and simmer gently for 1–2 minutes. Remove from the heat and stir in the final tablespoon of butter. Taste before adding any extra salt.
- Plate and serve.Divide the liver and endive between four plates. Spoon the honey sauce over the liver and around the endive. Add parsley if using and serve immediately.
Notes
- Cooking time: Liver thickness, skillet temperature, and batch size affect the timing. Use the thermometer rather than the clock to judge doneness.
- Flour: You may not use all the flour. The coating should be thin.
- Braising liquid: If less than ¼ cup remains, top it up with water.
- Sauce texture: Add a tablespoon of water if the glaze becomes too thick.
- Honey: Add it after searing the liver to reduce the chance of burning.