Ingredients
Ingredients
100 gms deveined duck liver
2 gms salt
1 gms pepper
2 gms pink salt
20 gms raspberry powder
For the poached pear
2 conference pears (peeled)
500 ml black currant juice
100 gms honey
100 ml white balsamic vinegar
For the black currant coulis:
100 gms black currant
50 gms sugar
Method
1. Season the duck liver with the spices. Let it marinate for two hours.
2. Place it in a sous vide bag (vacuum-sealed bag)
3. Cook it in a steam oven at 75°Celsius for 25 minutes.
4. Let it cool, drain the fat and roll into small tube.
5. Roll each tube into the raspberry powder.
6. For the poached pear: Bring the black currant juice, honey, and vinegar to a boil. Let the pear simmer into the liquid until tender.
7. For the black currant coulis: Mix the sugar and the berries in a pan and let it simmer until fully cooked. Blend it until smooth.
Plate together and serve.
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