Difficulty:[usr 3]
Rinse the lobe of foie gras with fresh water, pat it dry with a tea towel. Remove the parts of the gall as well as the affected parts. Using a slicer (long, flexible knife), cut thin slices along the length of the lobe. Arrange them on the work board. Season them with salt and pepper.
Also cut the calf's liver into slices of the same thickness. Lay out on the work surface and season with salt and pepper. Book.
Put the vinegar and raspberry syrup together in a sauté pan over high heat. Let reduce as much as possible (about 4 minutes). Then add the water, give a broth, set aside.
Put a non-stick frying pan on the heat, fry the slices of foie gras dry, 3 minutes on each side.
Take them out and place them on a sheet of absorbent paper to dry them properly. In the foie gras cooking fat, pan-fry the slices of veal liver in the same way and pat them dry in the same way.
On lukewarm plates, alternate the foie gras escalopes and the veal liver escalopes. Decorate with fresh raspberries. Put the plates in a lukewarm oven and finish the sauce by gradually adding the butter, salt and pepper moderately, taste. Take out the plates and coat the livers with this sauce.
My advice: Make sure the livers are warm inside. Out of season, you can still make this dish without the fruit.
Joëlle's point of view: Having had some trouble searing the foie gras. my husband made me start over by dipping it in a little flour beforehand, it seized much better but Hubert says it's better to leave it natural then!
Suggested wine: Good ponds
