Duck Liver With Chervil Recipes

DUCK LIVER WITH CHERVIL

Steps:

• Cut the onion lengthwise in half. Put the halves on a flat surface and cut crosswise into thin slices. There should be about 1/2 cup.
• Cut off and reserve the tips of the endive. Cut the remaining endive into 2-inch lengths. Cut each piece lengthwise into very thin strips. There should be about 1 cup loosely packed.
• Put the quartered cabbage on a flat surface and cut it crosswise into very thin shreds. There should be about 2 cups.
• Pull off the top leaves from the stems of chervil. There should be about 2 cups. Reserve 10 or 12 leaves for garnish.
• Heat the corn oil in a heavy skillet. When it is hot and almost smoking, carefully slide the foie gras slices into the skillet. Sprinkle with salt and pepper. Cook over high heat about 45 seconds. Carefully turn each slice and cook about 1 minute longer. Remove and drain.
• Add half of the hazel oil to the skillet and when it is hot add the onion and red cabbage. Add salt and pepper and cook, stirring, about 1 minute. Add the remaining hazelnut oil. Stir and add the balsamic vinegar. Toss briefly and pour the mixture into a mixing bowl. Add the endive strips and chervil. Toss well.
• Arrange pieces of the reserved endive tips around an oval or round platter, alternating them with the reserved chervil leaves. Spoon the red cabbage mixture in the center. Arrange the foie gras slices over the red cabbage mixture.

FRESH DUCK LIVER, SHALLOTS AND BRIOCHE

Steps:

• Heat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers.
• Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.

DUCK LIVER "TRUFFLES"

Steps:

• Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm.
• Remove from refrigerator and divide evenly into 24 uniform "truffles." Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve.
• Preheat oven to 325 degrees F.
• Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed.

DUCK LIVER PâTé

Steps:

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

DUCK LIVER PARFAIT, CHERRY COMPOTE & SOURDOUGH CROUTES

Steps:

• Heat a piece of the butter in a frying pan. Once melted and sizzling, add the shallots, thyme, peppercorns and coriander seeds with a pinch of salt. Cook, stirring, for 3-4 mins, until the shallots begin to colour, then turn up the heat slightly, add the livers and cinnamon and cook for 3-4 mins. Splash in the madeira and bubble until reduced by about half. Transfer to a bowl to cool and grate over some fresh nutmeg.
• Once cool, transfer the mix to a blender, add the butter and Grand Marnier and blitz. Check for seasoning, then pass through a fine sieve. Pour into ramekins or small bowls, leaving a gap for the cherry topping, and place in the fridge to set.
• To make the cherry glaze, very gently melt down 80g of the cherry compote with the vinegar and a pinch of salt. Allow to cool slightly, then top the parfait with the cherry mix. Return to the fridge to set for a couple more hours. Can be made up to two days in advance.
• To make the sourdough croutes, heat oven to 180C/160C fan/gas 4. Toss your sourdough with a really generous pinch of salt, a good drizzle of olive oil and the thyme leaves. Roast in the oven for 15-20 mins until crisp and golden. The croutes can be made a day ahead and kept in an airtight container. Let guests spread the parfait over of the croutes and enjoy.