Rinse the calf’s liver, rub dry and remove any veins.
Peel the shallots and sauté in 2 tsp. clarified butter until light yellow. Add 1 tbsp. sugar and let it melt. Add balsamic and soy sauce and sauté shallots at low temperature for 20 min until soft. Add a little water if necessary.
Keep the shallots warm.
Grate the quinces, cut into quarters, remove the core and cut the quarters into slices about 3 mm thick on a vegetable slicer.
Heat 1 tsp. clarified butter and remaining sugar in a frying pan. Add the quinces and let them brown (caramelize) for about 10 minutes. Add a little more water if necessary.
Keep the quinces warm.
Heat remaining clarified butter in a frying pan, roast liver in it for about 3 min. on each side. Season the liver with salt and pepper and serve with the caramelized quince slices and the shallots.
Serve with mashed potatoes.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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