Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples

(Foie Frais de Canard Poele au Shitake, Julienne de Golden Citronnee)

At the extraordinary Chez Ruffet in Jurançon, chef and co-owner Stephane Carrade (his partner is the restaurant's masterful maitre d'hotel, Marc Cazeils) prepared this dish for us with green walnuts. He suggested cashews as a reasonable alternative.