Calves Liver in Fresh Orange Juice
Delight your taste buds with this elegant yet easy recipe for Calves Liver in Fresh Orange Juice, a dish that balances savory flavors with a bright citrus twist. Tender slices of calves liver are perfectly seared until golden and then bathed in a luscious, tangy orange juice reduction infused with the rich essence of pan drippings. A hint of butter and a sprinkle of freshly chopped parsley complete this quick-to-make recipe, which is ready in just 25 minutes. Ideal for a weeknight dinner or an impressive dinner party centerpiece, this gourmet-inspired dish pairs beautifully with creamy mashed potatoes or sautéed greens. Brimming with flavor and packed with freshness, it’s a sophisticated way to enjoy a protein-packed and nutrient-rich meal!
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Recipe Information
Ingredients
- 500 grams calves liver
- 3 whole fresh oranges
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Juice the oranges to yield approximately 3/4 cup (180 ml) of fresh orange juice. Set aside.
Rinse the calves liver under cold water, pat dry with paper towels, and slice into 1 cm thick pieces if not already pre-sliced.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each piece of liver in the seasoned flour, shaking off any excess.
Heat a large skillet over medium heat and add 2 tablespoons of butter and the olive oil. Once the butter has melted and is foaming slightly, add the liver slices in a single layer. Cook for 2-3 minutes on each side until browned but still pink in the center. Remove the liver from the skillet and set aside on a plate.
Reduce the heat to medium-low and add the remaining tablespoon of butter to the skillet. Once melted, pour in the fresh orange juice, stirring with a wooden spoon to deglaze the pan and scrape up any browned bits.
Allow the orange juice mixture to simmer for 2-3 minutes, slightly reducing and thickening into a sauce.
Return the liver slices to the skillet, spooning the orange sauce over them. Let them cook gently for 1-2 more minutes to warm through and coat them in the sauce.
Transfer the liver to serving plates and drizzle with the orange sauce. Garnish with freshly chopped parsley for a burst of color and freshness.
Serve warm with complementary sides such as mashed potatoes or sautéed greens.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1598 mg | 533% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 36.8 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 213 mg | 16% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 2416 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
