Duck Liver Creme Brulee
Third Place 2013 Chef Recipe Contest, Chef Barry Greenberg
Ingredients
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8 oz. Heavy Cream
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1/2 tsp. Ground Coriander
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1/2 tsp. Ground Ginger
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Kosher Salt, to taste
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Fresh Ground Black Peppe, to taster
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8 oz. Maple Leaf Farms Duck Liver
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3 Eggs
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1 Egg Yolk
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1/4 cup Turbinado Sugar
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2 Tbsp. Balsamic Vinegar
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2 Tbsp. Toasted Pistachios, chopped
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1 Orange, Segmented
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12 slices French Baguette
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2 Tbsp. Extra Virgin Olive Oil
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Kosher Salt, to taste
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Fresh Ground Black Pepper, to taste
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1 cup Arugula, washed and spun dry
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1 cup Watercress, washed and spun dry
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1 Orange
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1 pinch of Kosher Salt
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1 pinch of Black Pepper, fresh ground
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2 Tbsp. Extra Virgin Olive Oil
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1/2 Cup Italian Parsley, tender small sprigs
Directions
Brulee
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1
Heat heavy cream in saucepan until it begins to simmer and season well with salt, pepper, coriander and ginger.
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2
Pat duck livers dry and add to heated cream, remove from heat and let steep for 4-5 minutes.
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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.
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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 ?F oven until just set. When cool, remove from water bath.
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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.
Baguettes
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1
Brush baguette slices with the 2 tablespoons of olive oil, season with salt and pepper and bake in 350 degree F oven until crisp and light brown.
Salad
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1
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.
Plating
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1
Wash and thoroughly dry the parsley sprigs. Deep fry the parsley until crispy, remove to a bowl and lightly season with kosher salt.
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2
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.
