For the Duck Liver Terrine

Ingredients

  • 1 kg duck liver
  • 100 ml Sauternes
  • 11g pink salt
  • 7,5g pickling salt
  • 12g salt
  • black pepper

Method

  1. Clean the duck liver by removing the skin and all veins.
  2. Remove liver residues using a fine sieve and store separately.
  3. Marinate both livers with Sauternes, the different salts and pepper, vacuum seal and let them marinate for 48 hours.
  4. Temper both livers in the bag at 55 degrees steam.
  5. Once cooked, remove from the marinade, allow to cool and then emulsify.
  6. Pass through a sieve and place in the desired molds. Leave to set overnight.

For the Duck Liver with Hibiscus 

Ingredients

  • 200g duck liver terrine (recipe above)
  • 15 hibiscus flowers
  • 6 drops of natural hibiscus flavor

Method

  1. Slowly melt the liver terrines in a saucepan.
  2. Finely grind dried hibiscus flowers in the Thermomix until a fine powder is formed.
  3. Add hibiscus powder and flavor to the liver.
  4. Bring the liquid liver to the boil, pass through a fine sieve and blend with a hand blender over an ice bath until it becomes really frothy.

For the Duck Liver Terrine with Hibiscus

Ingredients

  • 3kg duck liver terrine (see above)
  • 200g opened liver
  • hibiscus powder

Method

  1. Cut the liver terrines into 3 cm pieces and allow to cool.
  2. Dust them with hibiscus powder, then add the freshly beaten liver mass.
  3. Fill it into a mold, press vigorously, vacuum and cool for at least 6 hours.
  4. Cut the cooled mixture into bars of 1.5cm x 1.5cm x 8.5cm.

For the Frozen Duck Liver

Ingredients

  • 240g egg yolk
  • 640g duck liver terrine
  • 60g sugar
  • 750ml white port reduced to 400ml
  • 350ml Sauternes
  • 20g glucose

Method

  1. Reduce port wine to 400ml, add sauternes, sugar and glucose and bring to the boil. Then add the egg yolks and mix well.
  2. Remove from the heat, mix in the duck liver terrine, season with salt and a little pepper and pass through a microfiber sieve
  3. Place the mixture in in Pacojet and leave to set for 4 hours before use.

For the Beetroot Gel

Ingredients

  • 2L beetroot juice
  • 400ml poultry stock
  • 150g shallots
  • 50g bacon
  • 1st garlic clove
  • 2 pieces laurel
  • 2 pieces star anise
  • 20g mustard seeds
  • 3g pepper
  • 5g cumin
  • 3g coriander
  • 20g raspberry vinegar
  • 7g agar
  • salt

Method

  1. Place all ingredients except vinegar and agar in a pot, bring to the boil and leave to reduce to to 700ml.
  2. Pass through a sieve, add the vinegar and cook with agar for a good minute.
  3. Remove from heat and allow the mixture to cool.
  4. Mix in the Thermomix to obtain a fine gel, season to taste and pass through a microfiber sieve.

For the Pickled Beetroot Rolls

Ingredients

  • 1 large beetroot
  • 2L beetroot Juice
  • 100g bacon
  • 200g shallots
  • 1st garlic clove
  • 3 pieces laurel
  • 3 pieces star Anise
  • 3g pepper
  • 20g mustard seeds
  • 5g cumin
  • 3g coriander seeds
  • Salt
  • 100 ml raspberry vinegar

Method

  1. Cut beetroot into thin slices and then into strips of 1.5 x 7 cm.
  2. Make a stock from the remaining ingredients by placing in a pot and bringing to the boil.
  3. Allow stock to reduce to 800ml, pass through a sieve and add raspberry vinegar.
  4. Add the beetroot strips and bring the mixture to the boil. Remove from heat and allow to cool. If the strips are not soft enough, recook them.
  5. Vacuum the beetroot with the marinade and leave to infuse.
  6. Use a metal rod to make the rolls.

For the Picked Red Beetroot Slices

Ingredients

  • 1 large beetroot
  • beetroot pickling juice (use from above recipe)

Method

  1. Cut beetroot into thin slices and then use a cookie cutter to obtain circles of 2.5cm diameter.
  2. Add the beetroot rounds to the pickling liquid and bring the mixture to the boil. Remove from heat and allow to cool. If the slices are not soft enough, recook them.
  3. Vacuum the beetroot with the marinade and leave to infuse.

For the Beetroot Brittle 

Ingredients

  • 450g cooked beetroot
  • 60g icing sugar
  • 15g glucose
  • 75g isolmalt

Preparation

  1. Mix all ingredients in the Thermomix on a hot setting to obtain a fine mass.
  2. Pass through a sieve and then spread the mixture into thin sheets on silpat mats.
  3. Bake in the oven at 125 degrees for about 25 minutes.
  4. The brittle will becomes crispy only when it cools.

For the Yogurt Caramel

Ingredients

  • 1125g fondant
  • 750g glucose
  • 80g yogurt powder

Method

  1. Cook the fondant and glucose together until it forms a golden caramel, then place on a silpat mat and let cool completely.
  2. Grind 150g of the cold caramel with yogurt powder in the Thermomix into a fine powder, then sift thinly on a greased silpat mat with a fine sieve.
  3. Melt in a preheated oven at 160 degrees for about 2 minutes, then place on the work surface with the caramel side, leave to cool for 1 minute and peel off the silpat mat.
  4. Layer the caramel between baking papers to prevent it from drawing moisture.

For the Yogurt Malt 

Ingredients

  • 65g yogurt powder
  • 30g sunflower oil
  • 100g malt

Method

  1. Mix the yogurt powder with sunflower oil and simmer for 15 minutes
  2. Stir in the malt, remove from the heat and press through a fine sieve.

For the Brioche

Ingredients

  • 1,125kg flour
  • 20g salt
  • 45g yeast
  • 600g whole eggs
  • 700g tempered butter (soft)

Method

  1. Process all the ingredients together in the machine to obtain a smooth dough. At the end, beat vigorously.
  2. Line a mold with butter and flour and pour 500g of brioche dough into the mold. Press lightly and leave in a warm place for about 30 minutes.
  3. Bake in the preheated oven for 20-25 minutes, check with a toothpick and when the brioche is baked, remove from the mold immediately.

 

Recipe Courtesy of Rolf Fliegauf of 2 Michelin-starred Ecco Ascona and Ecco St Moritz.
Rolf Fliegauf Chef Feature

 

Images © Tania Quispe