| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Femina, Meat treats, Femina1 |
4 |
servings |
INGREDIENTS
| 200 |
g |
Chicken liver |
| 1 |
c |
Butter; (200 g) |
| 20 |
g |
Onion; chopped fine |
| 15 |
g |
Apple; peeled, cored and |
|
|
; chopped fine |
| 8 |
|
Segments tangerine or orange or sweet |
|
|
; lime |
| 1 |
g |
Thyme |
| 1 |
g |
Rosemary |
| 1 |
g |
Marjoram |
| 2 |
g |
Parsley |
| 4 |
ts |
Red wine; (20 ml) |
| 100 |
ml |
Cream |
| 1 |
|
Egg |
| 1 |
g |
Nutmeg powder |
| 2 |
|
Breasts of duck; (or 4 chicken |
|
|
; breasts) (650 g) |
| 2 |
g |
Garlic paste; strained |
| 1 |
g |
Dried rosemary |
|
|
A pinch of white pepper powder |
|
|
Salt to taste |
| 2 |
tb |
Oil to sear; (30 ml) |
| 2 |
tb |
Lemon juice; (30 ml) |
| 10 |
g |
Parsley; chopped fine |
|
|
A pinch white pepper powder |
|
|
Salt to taste |
| 4 |
|
Tomatoes; (400 g) |
| 2 |
|
Heads lettuce |
| 1 |
|
Cucumber; (100 g) |
| 1 |
|
Carrot; (60 g) |
| 4 |
|
Sprigs parsley; chopped fine |
| 1/4 |
c |
Lemon juice; (60 ml) |
| 4 |
ts |
Olive oil or salad oil; (20 ml) |
|
|
A pinch of white pepper powder |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE DUCK
FOR THE DRESSING
FOR THE ACCOMPANIMENTS
CLEAN liver and remove the sinews. Finely chop the citrus fruit
segments. If using fresh herbs, clean and wash thyme, rosemary,
marjoram and parsley.
Melt all but 30 gof butter over low heat in a pan. When it is
reasonably warm, remove from heat. Add the liver and keep aside. Melt
the remaining butter in a frying pan, add onions, saut. over medium
heat until translucent. Add apples and saut. for two minutes. Then
add the citrus fruit and herbs, stir for two minutes. Add red wine
and bring to a boil. Lower the heat and simmer for four minutes.
Remove from heat. When cool, transfer to a blender, add the liver and
butter, sprinkle nutmeg and grind to a smooth puree. Pass the liver
puree through a fine mesh soup strainer into two oven-proof
earthenware or oven-proof bowls. Arrange the bowls in a roasting tray.
Preheat the oven to 300oF. Boil enough water in a pan, pour it around
the bowls in roasting tray (it should cover half the level of the
bowls). Put the tray in the preheated oven and bake for one hour.
Remove, cool and refrigerate.
Clean the duck (or chicken) without removing the skin, trim, wash and
pat dry. Mix rosemary, pepper powder and salt with garlic paste. Rub
the breasts with this marinade and reserve for 15 minutes. Heat oil
in a pan, add the marinated breasts and sear over very high heat
until evenly golden brown. Remove to a roasting tray, pour on the
drippings and bake in the preheated oven at 300oF, turning and
basting at regular intervals, for 20-25 minutes or until
three-fourths cooked (unless, of course, you like the duck well
done). Remove, cool, cut into six slices of equal thickness and
refrigerate. (The chicken will be cooked in about 10 to 12 minutes.)
The salad: Remove eyes, carefully cut tomatoes into lotus shapes,
remove the pulp and keep aside. Cut lettuce into smaller pieces and
pat dry. Cut the cucumber into thin slices. Cut the carrot into heart
(or any other) shapes, blanch in boiling water for two minutes. Drain
and plunge into iced water to refresh and drain again.
The dressing: Mix parsley, pepper powder and salt with lemon juice in
a salad bowl. Add the salad vegetables, except tomatoes, and mix them
lightly, without damaging the lettuce. Divide into four equal
portions.
To serve: Place a tomato shell in the middle of each of the four
individual plates. Arrange a portion of the salad around it, place
three slices of the duck breast, evenly spaced, over the salad. Spoon
out equal quantities of the liver parfait into the tomato shells.
Garnish with parsley and serve with mini naan or a bread of your
choice.
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