Liver with Quince in Orange Sauce
The key is not to overcook the liver, so it stays tender. A really interesting dish that any lover of liver and quince will enjoy. It's good served with steamed rice or boiled potatoes.
Cooking method
-
Step 1:
Measure out the ingredients.
-
Step 2:
Wash and dry the liver, then cut it into small slices.
-
Step 3:
Wash and dry the quince, remove the seeds, and cut it into wedges.
-
Step 4:
Heat vegetable oil in a skillet and cook the quince for about 7 minutes, until golden. Transfer the quince to a plate.
-
Step 5:
Put the liver in the skillet and sear over high heat for 1 minute per side. Transfer the cooked liver to a plate.
-
Step 6:
Pour the orange juice into the skillet and warm it.
-
Step 7:
As soon as the juice comes to a boil, return the quince and liver to the skillet.
-
Step 8:
Season with salt and pepper if you like. Honestly, the liver is delicious even without any seasoning.
-
Step 9:
Simmer everything together for 1 minute.
- Liver cooks and braises quickly, so it's best to cut it into small pieces — that way it sets nicely inside without turning tough on the outside. Leave the liver in the pan a little too long and it can toughen up, yet still be underdone and bloody in the center.
Caloric content of the products possible in the composition of the dish
- Quince - 40 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Orange juice - 36 kcal/100g
- Beef liver - 130 kcal/100g
