Gastronomixs

Marbré of thick flank with duck liver, pata negra, and membrillo

This is a particularly attractive dish that can easily be prepared mise en place and requires very few extras in the final composition.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Marbré of thick flank with duck liver, pata negra, and membrillo

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Ingredients

400

g

thick flank (top round)

400

g

duck liver

100

g

pata negra, slices

50

g

membrillo (quince paste)

Preparation method

  • Freeze the top round and duck liver and then cut into slices using setting 13 of the food cutter.
  • Season with salt and pepper.
  • Place in the refrigerator until chilled through.
  • Melt the membrillo in a pan.
  • Trim the slices to size for the terrine and then build layers with the top round, membrillo, duck liver, and pata negra.
  • Repeat until the terrine is filled to the top.
  • Place the terrine in the refrigerator for at least an hour, weighing it down.

Serving suggestions

  • Serve with a frisée salad and home-made brioche.
  • As a component in a composition with a cranberry, orange, and red port compote.

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