Fresh Duck Liver Shallots And Brioche Food

VELVETY DUCK LIVER PARFAIT

Steps:

• Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
• Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
• Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

ROASTED SHALLOTS

Steps:

• Toss shallots with olive oil, vinegar and salt. Roast them in a 375 degree oven, stirring occasionally until deep brown, about 20 minutes.

FRESH DUCK LIVER BRUSCHETTA

Steps:

• Begin by preheating an oven to 350 degrees F.
• Slice the bread into 1/4-inch thick slices, cutting the boule in half first. Lightly brush each piece of bread with olive oil, on both sides, before placing onto a cookie sheet and toasting lightly in the oven. Toast both sides evenly, turning halfway through. Remove from the oven and rub each piece of toast or bruschetta with the garlic, to flavor the bread. Place the bruschetti near the oven to keep warm while you make the livers.
• Heat the remaining olive oil in a large skillet over medium heat. Add the cleaned livers to the pan and sear over high heat. Try not to shake the pan too much, but rather allow the livers to caramelize and brown before turning to cook the second side. Cook the livers in batches if necessary, as overcrowding the skillet will result in steamed, and not seared, livers. As the liver is turned on the other side to brown, add the shallots and cook for 2 minutes, being careful not to burn the shallots. Season with salt and pepper, tasting as you go. Add the sugar to the pan and coat the livers evenly, before adding the vinegar carefully, to avoid splattering of the caramelized sugar. Turn the heat down slightly so that the vinegar will reduce to a glossy glaze. Serve the livers immediately on the toasted bruschetti.

MUSHROOM RISOTTO CAKES STUFFED WITH DUCK LIVER, PETIT GREENS, AND WHITE TRUFFLES

Steps:

• Trim stems of mushrooms and slice evenly. Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden. Season with salt and pepper. Reserve 1/3 of mushrooms for the sauce.
• Heat stock in a pan and gently simmer. Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat. Add the onion and saute until soft and translucent, approximately 5 minutes. Add the garlic and cook an additional minute longer. Add the rice and stir with a wooden spoon until rice becomes translucent. Add a ladle of mushroom stock and cook on medium heat until stock is absorbed. Adjust seasoning as needed. Continue to add ladles of stock, repeating the process until rice is tender but still firm.
• For making the risotto cakes the consistency should be less creamy than a traditional risotto. Spread the risotto onto a baking sheet to cool.
• Season slices of duck liver with salt and pepper. Sear quickly in a heavy saute pan on high heat on both sides until golden brown. Remove and place on towels to absorb fat.
• To assemble cakes, place eight 3- by 1 1/2-inch high ring molds on a buttered baking sheet. Fill molds with risotto evenly, slightly less than 1/2 full. Place duck liver in center and top off the molds with remaining risotto. Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake. When ready to bake, preheat oven to 375 degrees F. Remove molds gently and bake in oven for 12 minutes.
• For the sauce, melt 1/2 ounce of butter in a saucepan. Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer. Turn to high heat and add the remaining mushroom stock and reduce by half. Adjust seasoning and finish with remaining butter.
• To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar. Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad. Top with slices of white truffle.