Duck Liver Cream

Ingredients

• 350 g fresh duck liver
• 100 ml cider (or apple juice)
• 1 Shallot
• 100 g apples (0.5 apples)
• 2 sprigs thyme
• 60 g Butter
• 125 ml clear apple juice
• Salt
• Pepper
• 2 Tbsp whipping cream
• 2 sheets white gelatin

Instructions

1. 1.

   Clean the duck livers: remove tendons and visible fat, rinse and pat dry.

2. 2.

   Cut the livers into small pieces. Mix with half of the cider or apple juice in a bowl and let marinate in the refrigerator for 1–2 hours.

3. 3.

   Meanwhile peel the shallot. Peel, quarter, and core the apple. Dice both finely.

4. 4.

   Wash the thyme, shake off excess water, pluck the leaves. Chop half finely, set aside the rest.

5. 5.

   Drain the livers in a sieve over a bowl, catching the liquid.

6. 6.

   Heat 1 tsp butter in a pan and sear the livers on medium heat for about 45 seconds all around. Remove and place on a plate.

7. 7.

   Add another tsp of butter to the pan, sauté the shallot, apple, and chopped thyme for another 45 seconds. Add 2 tbsp apple juice and the captured liquid, simmer for about 1 minute.

8. 8.

   Return the livers to the pan and bring briefly to a boil. Transfer everything to a blender.

9. 9.

   Melt the remaining butter. Blend the liver mixture until smooth, slowly drizzling in the melted butter as a fine stream. Season with salt and pepper.

10. 10.

    Sift the mixture through a fine sieve using the back of a spoon, let cool for 10 minutes. Fold in cold cream and fill four glasses (150 ml each).

11. 11.

    Gently tap the glasses on a cloth to create a smooth surface. Chill in the refrigerator for about an hour.

12. 12.

    Soak gelatin in cold water for 10 minutes. Boil the remaining apple juice and cider, lightly salt, and add the reserved thyme leaves. Squeeze out excess water from the gelatin and dissolve it in the hot liquid while stirring.

13. 13.

    Let cool to room temperature then carefully pour over the creams. Refrigerate for 2–3 hours until set before serving.