Recipes > Bobby Cortez > Duck Liver with Miso Cream, Cider Caramel & Rose Apple

Recipe Image2
Recipe Image2

Duck Liver with Miso Cream, Cider Caramel & Rose Apple

Petite® Sorrel Green Apple™

Petite® Sorrel Green Apple™

Petite® Sorrel Green Apple™ has succulent leaves with a highly polished dark green color on top and a glistening iridescence underneath. This Petite has a tart green apple bite accompanied by a nice crunch. This sturdy sorrel is perfect for pairing with many seafoods like shellfish and smoked salmon. It's also a beautiful addition to desserts and specialty cocktails.

Maple Hibiscus Leaf™

Maple Hibiscus Leaf™

Maple Hibiscus Leaf™ is a culinary delight with stunning variegated leaves in captivating shades of pink, red, and maroon. Prepare to be amazed by its uniquely tangy flavor, reminiscent of sour candy, accompanied by a succulent and juicy texture. Perfect as a garnish for seafood, it adds a delightful tartness to salads and sandwiches. Additionally, its vibrant beauty makes it an excellent choice as a bed for vegetables, fruit salads, and cheese plates, elevating your culinary creations to a whole new level of elegance.

Duck Liver with Miso Cream, Cider Caramel & Rose Apple

Ingredients

  • Petite® Sorrel Green Apple™
  • Maple Hibiscus Leaf™

DUCK LIVER:

  • 1 Whole Duck Foie Gras
  • 7g Kosher Salt
  • 4g Pink Curing Salt
  • 2g Sugar
  • 25 ml Cognac

MISO CREAM:

  • 190g Cream
  • 1 Tbsp Oolong Tea
  • 20g Prganic White Miso

CIDER CARAMEL:

  • 200g Organic Sugar
  • 110g Apple Cider
  • Pinch of Sea Salt

PLATING:

  • 2 Mountain Rose apples, peeled and cut into thin strips
  • 4 Finger limes, cut in half and lime pearls extracted
  • 1 bottle German pumpkin seed oil
  • 1 clam Fresh Origins® Petite® Sorrel Green Apple™
  • 1 clam Fresh Origins® Hibiscus Leaf™

Instructions

FOR THE DUCK LIVER:
  1. Soak liver in salted water (should taste like the sea) or milk overnight. 
  2. Remove from soaking liquid and rinse. Cover and allow to come to room temperature, 60° F.
  3. Carefully separate the lobes and using a paring knife, carefully remove all veins and sinew. 
  4. Mix the salts and sugar together and sprinkle evenly on the lobes. Lightly sprinkle the cognac over the liver.
  5. Using plastic wrap, reshape the lobes into one uniform log. Cover tightly and refrigerate overnight.
  6. Next day remove from the refrigerator and allow to sit at room temperature for an hour. Then remove the plastic and transfer over to a few layers of cheesecloth.
  7. Wrap into a tight cylinder and tie both ends.
  8. Poach in simmering water or stock for 90 seconds, remove immediately and place in an ice bath for 15 minutes to stop cooking. 
  9. Remove and dry well. 
  10.  Hang in the refrigerator for at least 24 hours before serving.
FOR THE MISO CREAM:
  1. Bring the cream and oolong tea to a boil, whisk in miso thoroughly.
  2. Set aside, cover for 10 minutes then pass through a chinois.
  3. Refrigerate until chilled.
FOR THE CIDER CARAMEL:
  1. Make a dry caramel with the sugar and at the first foam stage, add the apple cider vinegar.
  2. Reduce for 2 minutes and add the sea salt. Pass through a chinois and chill until needed.
TO ASSEMBLE THE DISH:
  1. Cut a slice of the duck liver approximately ¼ inch thick. Sprinkle with sea salt.
  2. Dress with Mountain Rose apples, Petite® Sorrel Green Apple™, Maple Hibiscus Leaf™ and finger limes.
  3. Finally pour some miso cream and drizzle with cider caramel.
  4. Serve immediately.