Duck Liver Creme Brulee

Third Place 2013 Chef Recipe Contest, Chef Barry Greenberg

Ratings

Prep Time {50 min}

Cook Time {1 hr 10 min}

Serving Size {4 servings}

Ingredients


Brulee:
8 oz Heavy Cream
1/2 tsp Ground Coriander
1/2 tsp Ground Ginger
To Taste Kosher Salt
To Taste Fresh Ground Black Pepper
8 oz Maple Leaf Farms Duck Liver
3 Eggs
1 Egg Yolk
1/4 cup Turbinado Sugar
2 Tbsp Balsamic Vinegar
2 Tbsp Toasted Pistachios, chopped
1 Orange, Segmented


Baguette:
12 Slices French Baguette
2 Tbsp Extra Virgin Olive Oil
To Taste Kosher Salt
To Taste Fresh Ground Black Pepper


Salad:
1 cup Arugula, washed and spun dry
1 cup Watercress, washed and spun dry
1 Orange
Pinch Kosher Salt
Pinch Black Pepper, fresh ground
2 Tbsp Extra Virgin Olive Oil


Garnish:
1/2 Cup Italian Parsley, tender small sprigs

Directions

Share this recipe

1. For the brulee: Heat heavy cream in saucepan until it begins to simmer and season well with salt, pepper, coriander and ginger.


2. Pat duck livers dry and add to heated cream, remove from heat and let steep for 4-5 minutes.


3. Strain the liver out of the cream and puree with some of the cream using a bar blender. Stir together the blended cream mixture with the remaining cream. Taste the mixture and adjust the seasoning with additional salt, pepper, coriander and ginger if needed.


4. Pass liver cream mixture through chinois, temper in the eggs and yolk, then pour into 2 cup round terrine or souffle dish. Bake in a water bath in a 350 degree oven until just set. When cool, remove from water bath.


5. Brulee the top of the cooled custard by evenly applying the turbinado sugar and torching, let sit and when set, brush lightly with balsamic vinegar and garnish with chopped pistachio nuts and orange segments.


6. For the Bagettes: Brush baguette slices with the 2 Tbsp of olive oil, season with salt and pepper and bake in 350 oven until crisp and light brown.


7. For the salad: Place arugula and watercress in mixing bowl, zest 1/2 of the orange directly over the salad, season with salt and pepper and toss. Slice the orange and squeeze juice from 1/2 of the orange onto the leaves and drizzle the olive oil onto the salad, toss salad thoroughly, taste and adjust seasoning with additional salt if necessary.


8. Wash and thoroughly dry the parsley sprigs. Deep fry the parsley until crispy, remove to a bowl and lightly season with kosher salt.


9. Plate the brulee on a large platter with a napkin under the souffle dish. Place the salad greens next to the brulee and top with the fried parsley. Arrange the toasted baguette pieces with the salad and the brulee.



2013 Chef Recipe Contest


Reviews  { write a review }

Anonymous

Phenomenal appetizer. My guests were not able to tell me what it was. Had to leave them guessing.