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Marbré of Goose and Duck Liver with Sweet SpicesTheWorldWideGourmet.com

Flavors of Belgium

Total time: 15 to 30 min

Preparation time: 20 minutes
Cooking time: 4 minutes + 5 minutes
Waiting time: 24 hours refrigeration time

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:65.3 kcal

Proteins:4.9 g

Fats:1.5 g

Carbohydrate:9.7 g

Fibers:2.7 g

Sugar:3.5 g

Cholesterol:101.6 mg

Sodium:45.6 mg

Calcium:66 mg

Energy:124 kcal

Proteins:9.4 g

Fats:2.8 g

Carbohydrate:18.4 g

Fibers:5.2 g

Sugar:6.6 g

Cholesterol:193.1 mg

Sodium:86.7 mg

Calcium:125.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

150

g

foie gras or goose liver (foie gras)

150

g

duck liver (foie gras)

sea salt

1

large golden delicious apple

15

ml

fine sugar

1

head of curly lettuce

walnut oil

15

ml

peppercorn blend

15

ml

juniper berries

15

ml

celery salt

15

ml

cinnamon

10

bay leaves

METHOD

  1. Crush the five-peppercorn blend, the juniper berries and the cumin seed.
  2. Finely chop the bay leaves.
  3. Mix the spices together.
  4. Flatten the livers; using a paring knife, remove as much of the vein and nerve filament as possible.
  5. Season the livers with sea salt and the spice mixture.
  6. Roll the two livers together in a sausage shape. Wrap in plastic wrap and then in aluminum foil. Tightly close both ends.
  7. In a steamer over boiling water, cook the liver for four minutes, remove it and place in the refrigerator. Let it rest for at least 24 hours.
  8. Peel, quarter and core the apple. Cut each quarter into thin slices. Sprinkle them with the superfine sugar and place a knob of butter on top.
  9. Place in the oven to cook and caramelize the apple. Let cool.
  10. Wash the lettuce in plenty of water and spin dry.

Presentation

  1. Cut the "sausage" into eight equal slices and place on chilled plates.
  2. Garnish the plates with the apple slices and a small mound of salad dressed with walnut oil.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Riesling



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