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🍽️ Elegantly Layered Duck Jelly

434 kcal · 30 min · 4 servings

Ingredients

• 4 sheets gelatin
• 100 ml red currant juice
• 100 ml apple juice (clear)
• 20 ml Calvados
• 2 duck breast fillets (approx. 300 g each)
• salt
• pepper
• 250 g duck liver
• 1 tbsp vegetable oil
• 4 tbsp cranberries (jar)

Instructions

1. 1. Dissolve the gelatin in a bowl with cold water.
2. 2. Heat both juices together with the Calvados in a pot.
3. 3. Squeeze the softened gelatin well and add it to the warm liquid.
4. 4. Stir until the gelatin has completely dissolved.
5. 5. Pour the mixture into a square mold (16x16 cm) lined with cling film.
6. 6. Place the mold in the refrigerator for at least 3 hours until the jelly is firm.
7. 7. Preheat the oven to 140 degrees (convection or top/bottom heat).
8. 8. Rinse the duck breasts briefly and pat them dry with kitchen paper.
9. 9. Score the skin of the breasts in a cross pattern, without cutting deep into the meat.
10. 10. Season the breasts with salt and pepper.
11. 11. Place the breasts skin-side down in a hot, ovenproof pan.
12. 12. Fry the skin for about 5 minutes until golden brown and crispy.
13. 13. Place the pan in the oven and cook the breasts for approx. 20 minutes.
14. 14. Ensure that the meat remains slightly pink inside.
15. 15. Cut the duck liver into approx. 8x8 cm pieces.
16. 16. Season the liver pieces with salt and pepper.
17. 17. Fry the liver in hot oil in a pan for 2 to 3 minutes on each side.
18. 18. Remove the duck breasts from the pan and let them rest for a few minutes.
19. 19. Cut the duck breasts into 8 equal pieces (each approx. 8x8 cm).
20. 20. Peel off the cling film from the firm jelly.
21. 21. Cut the jelly into exactly the same size as the meat pieces.
22. 22. Layer the meat pieces, the jelly cubes, and the fried liver into a tower.
23. 23. Crown the tower with cranberries on top.
24. 24. Serve the dish on a bed of arugula as desired.

Nutrition per serving

• kcal: 434
• Protein: 36 g · Fett/Fat: 27 g · Carbs: 7 g