Pan‑fried Poultry Liver with Herzogine Carrot Fries

Ingredients

• 750 g waxy potatoes
• 50 g butter
• 2 egg yolks
• Salt
• Pepper
• nutmeg
• 2 tbsp butter
• 600 g poultry liver (e.g., turkey, duck)
• 4 onions
• Salt
• ground pepper
• 2 tbsp flour
• 5 tbsp oil
• 1 tbsp butter

Instructions

1. 1.

   Peel the onions and cut into rings. Clean, rinse, pat dry, salt, pepper, and coat the livers in flour. Heat 4 tbsp oil in a pan and sauté the onion rings while stirring. Remove the onions and drain on kitchen paper. Discard the cooking fat, then heat the remaining oil and butter. Fry the livers for 2–3 minutes per side. Plate the liver and garnish with the onion rings. Serve with Herzogine potato fries.

2. 2.

   Peel the potatoes and boil in salted water for 25 minutes. Drain and steam to soften.

3. 3.

   While still hot, press the potatoes through a masher and mix with butter and egg yolks. Season with salt, pepper, and nutmeg.

4. 4.

   Transfer the mash into a piping bag with a large star tip and pipe rosettes onto parchment‑lined baking sheet. Brush with melted butter and bake in an oven at 220 °C for 8–10 minutes until golden yellow.