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Foie de veau à l'oignon rouge et le confit de canneberges

Veal liver with red onion and cranberry confit

Feb 19, 2026Famille Fontaine

prep time

cook time

4

portions

Get your dose of iron today.

Ingredients

680 g (1 ½ lbs.) veal liver
Juice from one lemon
375 g Bacon (1 package)
30 ml (2 Tbsp.) olive oil or as needed
30 ml (2 Tbsp.) butter or as needed
salt, crushed black pepper, dried thyme to taste

Confit

1 large red onion, thinly sliced
1 pear, shredded
500 ml (2 cups) cranberries, frozen
125 ml (½ cup) white sugar
Butter or oil in sufficient quantity

Product title

$99.99

PREPARATION

Pre-heat the oven to 350⁰F (175⁰C).
Trim the membrane off the liver, and cut it in ½ inch (1-1.5 cm) thick slices. Sprinkle salt on both sides of the liver slices.
Heat up the olive oil and butter in a frying pan. Fry liver 2-3 minutes per side. While frying, sprinkle liver over both sides with pepper and thyme.
Place the fried liver slices in an oven safe dish. Drizzle lemon juice over the liver.
Cook bacon in the hot frying pan and fry until crispy, then place them over the liver slices. Put the tray in the oven for about 10 minutes.
Place the bacon and liver on plates with a generous serving of the confit.
Heat butter or oil in a saucepan, add red onions and sauté until slightly browned.
Reduce heat to medium, add the pear, cranberries, and sugar and bring all the ingredients to a boil.
Simmer until the cranberries burst, about 10 minutes. Watch carefully so it does not burn.
Note: Cover and refrigerate for 2 hours and serve chilled or serve warm.

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