the Monkish Liver
monkfish liver overnight in milk. Discard milk
and dry with paper towels. Season with salt
and pepper. Sous vide for 60 minutes at 140F
or longer depending on thickness of protein.
After cooking remove from bag and slice thick.
Saute pieces in duck fat to get a crispy exterior.
Inside will still be pink and moist.
pearl onions in salted water for 5 minutes.
Let simmer for 10 more in hot water off flame...
.or cut in half and sous vide in bag.
slice and saute in oil and duck fat. Drain on
paper towels till ready to use.
shallot finely diced
2 T Olive Oil
1/2 bay leaf
1/2 tsp. coriander seeds
1/2 tsp sugar
1 cup red cabernet wine
1/2 cup port
1 cup duck or chicken stock
salt pepper to taste
shallots with olive oil till opaque, add coriander
seeds, bay leaf, then add wine and port. Reduce
till 1/4 volume then add stock and reduce again
till till near syrup. Taste and add sugar if
Liver Salad with Saute Scallops, Squid and
to Make Duck Fat