Gastronomixs

Grated duck liver

Incredibly tasty and spectacular, especially when grated at the table.

Grated duck liver

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Ingredients

500

g

duck liver, cleaned

2

l

carbonated water

8

g

fine salt

1

g

curing salt

1

g

sugar

25

g

whisky

25

g

sweet white wine

1

g

pepper

1

kg

sea salt

Preparation method

  • Put the whole liver in the carbonated water and infuse for one hour.
  • Use a towel to dry the liver. Separate the lobes and trim the liver: use a small knife to remove the veins, blood, or any green pieces.
  • Cut the trimmed liver pieces into 2cm by 2cm cubes.
  • Marinate chilled for 4 to 24 hours in the fine salt, curing salt, sugar, whisky, sweet white wine, and pepper.
  • Use a cheesecloth to shape the marinated liver into a cylinder. Tie off the ends with butcher's twine.
  • Place the shaped liver into a suitable oven dish.
  • Add the sea salt and cover completely. Refrigerate for eighteen hours.
  • Remove the salt and hang in the refrigerator for 24 hours. Ensure that the air can circulate around the duck liver cylinder.
  • Remove the cheese cloth and wrap in cling film.
  • Freeze for at least eight hours.
  • Grate just before serving.

Serving suggestions

  • Use the duck as part of a starter or entremets. For example as a finishing for a carpaccio.
  • Delicious in combination with components of rhubarb.
  • Variation tip: use goose liver instead of duck liver.

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