Gastronomixs

Golden nuggets of duck liver with spices

This component is based on the classic duck liver terrine that is served in many restaurants. Every chef has his or her own perfected recipe for this well-known preparation of foie gras de canard. This dish can be a part of almost every course on the menu: as an amuse-bouche, starter, entremets, or main course, or even in a sweet dessert or as part of a cheese dish.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Bosch en Duin, the Netherlands.

Receptuur voor 650g.

Golden nuggets of duck liver with spices

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Ingredients

10

g

star anise

4

g

cinnamon

3

g

tonka bean

2

g

cloves

600

g

duck liver

40

ml

cognac

10

ml

Grand Marnier

10

g

kappa

250

ml

stock

250

ml

Grand Marnier

N.B.

 

gold dust powder

N.B.

 

salt

Preparation method

  • For the duck liver terrine, measure the spices and grind them in a coffee grinder.
  • Sprinkle the spice mix over the duck liver and pull vacuum with the cognac and the 10ml of Grand Marnier
  • Place the bag in the sous vide bath and heat at 55°C for 20 minutes. Refrigerate for 24 hours.
  • Remove the liver from the vacuum bag and process in a blender until smooth. Season to taste with salt, pass through a fine-meshed sieve, and pour into a piping bag.
  • Pipe the creamed liver into pebble-shaped silicone moulds and freeze until set.
  • To make the golden dipping jelly, boil the kappa with the stock to 80°C and allow the alcohol of the Grand Marnier to evaporate by boiling it in a separate pot.
  • Mix the two liquids and add the gold dust powder while maintaining the temperature above 60°C.
  • Use a toothpick to dip the frozen liver terrines in the jelly making sure they are completely covered.
  • Store in a cool place and remove from the fridge shortly before serving.

Serving suggestions

  • As an amuse bouche, e.g. with components of grapefruit, coffee, nuts, or rhubarb.
  • As part of a starter, e.g. with components of apple, pear, rhubarb, onion, beets, orange, apricots, almonds, or cherries.
  • As part of a cheese dish, e.g. with components of pear, blue cheese, and grapes.

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