Duck Variation
Duck variation is a recipe with fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sheets gelatin
- 100 ml red currant juice
- 100 ml apple juice (clear)
- 20 ml Calvados
- 2 duck breast fillets (≈300 g each)
- Salt
- Pepper
- 250 g duck liver
- 1 tbsp Vegetable oil
- 4 tbsp lingonberries (jar)
Instructions
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1.
Dissolve the gelatin in cold water. Heat both juices with the Calvados, add the strained gelatin and dissolve it. Pour into a 16x16 cm mold lined with plastic wrap and chill for at least 3 hours until set.
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2.
Preheat the oven to 140 °C (275 °F) with fan or conventional heat.
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3.
Rinse the duck breasts, pat dry, score the skin crosswise, season with salt and pepper, and sear skin side down in an oven‑proof pan for about 5 minutes until golden brown. Flip and finish in the oven for about 20 minutes until just pink inside.
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4.
Cut the liver into roughly 8x8 cm pieces, season with salt and pepper, and sear both sides in a hot pan with oil for 2–3 minutes each side.
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5.
Let the duck breasts rest for a few minutes, then cut into 8 (8x8 cm) pieces. Peel the gelatin from the plastic wrap and cut into similarly sized cubes. Layer the duck breast, liver, and gelatin cubes on top of one another, finishing with lingonberries.
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6.
Serve on arugula or your preferred greens if desired.
