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🍽️ Crispy pan-fried chicken liver with elegant potato stars

703 kcal · 30 min · 4 servings

Ingredients

• 750 g mealy-cooking potatoes
• 50 g Butter
• 2 Yolks
• Salt
• Pepper
• Nutmeg
• 2 tbsp Butter
• 600 g Poultry liver (e.g. turkey, duck)
• 4 Onions
• Salt
• Pepper (from the mill)
• 2 tbsp Flour
• 5 tbsp Oil
• 1 tbsp Butter

Instructions

1. 1. Peel the onions and slice them into thin rings.
2. 2. Rinse the chicken liver thoroughly and pat it dry with a kitchen towel.
3. 3. Season the liver with salt and pepper.
4. 4. Coat the liver pieces in flour until they are lightly covered.
5. 5. Heat four tablespoons of oil in a large pan.
6. 6. Fry the onion rings until golden brown, stirring constantly.
7. 7. Remove the onions from the pan and place them on kitchen paper to drain the fat.
8. 8. Pour off the frying fat from the pan.
9. 9. Heat the remaining oil together with the butter in the pan.
10. 10. Sear the liver for two to three minutes on each side.
11. 11. Peel the potatoes and boil them in salted water for 25 minutes.
12. 12. Drain the cooking water and let the potatoes steam dry for a moment.
13. 13. Press the hot potatoes through a potato ricer into a bowl.
14. 14. Mix the potatoes with butter and egg yolk to form a smooth puree.
15. 15. Season the potato mixture with salt, pepper, and grated nutmeg.
16. 16. Fill the potato mixture into a piping bag fitted with a large star tip.
17. 17. Pipe rosettes onto a baking sheet lined with baking paper.
18. 18. Brush the potato stars with melted butter.
19. 19. Bake the potatoes in the preheated oven at 220 degrees for eight to ten minutes until golden brown.
20. 20. Plate the fried liver.
21. 21. Garnish the liver with the fried onion rings.
22. 22. Serve the liver together with the hot Duchess potatoes.

Nutrition per serving

• kcal: 703
• Protein: 34 g · Fett/Fat: 43 g · Carbs: 45 g