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🍽️ Duck liver cream – smarter

296 kcal · 30 min · 4 servings

Duck liver cream – smarter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove all sinews and visible fat edges from the duck liver.
  2. 2. Rinse the liver briefly and pat it dry with a kitchen towel.
  3. 3. Cut the duck liver into small, bite-sized pieces.
  4. 4. Place the liver pieces in a bowl.
  5. 5. Pour half of the cider or apple juice over the liver.
  6. 6. Mix everything well and let the liver marinate in the refrigerator for 1 to 2 hours.
  7. 7. Peel the shallot while the liver is marinating.
  8. 8. Peel the apple, quarter it, and remove the core.
  9. 9. Dice the shallot and the apple finely.
  10. 10. Wash the thyme and shake it dry.
  11. 11. Pluck the thyme leaves from the stems.
  12. 12. Finely chop half of the thyme leaves.
  13. 13. Set aside the remaining thyme leaves.
  14. 14. Strain the marinated liver through a sieve into a bowl to catch the liquid.
  15. 15. Heat 1 teaspoon of butter in a pan.
  16. 16. Sear the liver on all sides for about 45 seconds over medium heat.
  17. 17. Remove the liver from the pan and place it on a plate.
  18. 18. Add another 1 teaspoon of butter to the same pan.
  19. 19. Sauté the diced shallot, apple, and chopped thyme for about 45 seconds.
  20. 20. Pour 2 tablespoons of apple juice and the collected marinade liquid into the pan.
  21. 21. Let the liquid simmer for about 1 minute.
  22. 22. Return the seared liver to the pan.
  23. 23. Let the mixture come to a brief boil.
  24. 24. Transfer the entire contents of the pan into a blender.
  25. 25. Melt the remaining butter in a small saucepan.
  26. 26. Puree the liver mixture in the blender until smooth.
  27. 27. Pour the melted butter slowly in a thin stream while the blender is running.
  28. 28. Season the cream with salt and pepper to taste.
  29. 29. Press the mixture through a fine sieve into a clean bowl.
  30. 30. Let the cream cool at room temperature for 10 minutes.
  31. 31. Stir the cold cream into the cooled cream base.
  32. 32. Fill the cream into four glasses with a capacity of 150 milliliters each.
  33. 33. Gently tap the bottom of the glasses several times with the back of a spoon.
  34. 34. This ensures a smooth surface for the cream.
  35. 35. Place the glasses in the refrigerator for about 1 hour to cool down.
  36. 36. Soak the gelatin in cold water for 10 minutes.
  37. 37. Bring the remaining apple juice and cider to a boil in a pot.
  38. 38. Lightly salt the liquid.
  39. 39. Add the reserved thyme leaves to the hot liquid.
  40. 40. Squeeze the soaked gelatin well.
  41. 41. Dissolve the gelatin in the hot liquid while stirring.
  42. 42. Let the gelatin mixture cool down to room temperature.
  43. 43. Carefully pour the cooled gelatin mixture over the duck liver cream.
  44. 44. Place the glasses in the refrigerator for 2 to 3 hours until the gelatin is set.
  45. 45. Serve the finished duck liver cream.

Nutrition per serving