Homemade, easy, quick and so… delicious!

Ingredients

• 350g fresh duck or goose liver, rinsed.
• 125ml Cider (or clear apple juice)
• 2cl Cognac or brandy
• 60g melted butter
• 2 sheets of Gelatine
• 2 tblsp. Cream
• 30g butter
• 1-2 shallots, cubed
• ½ medium-sized sour apple, cubed
• 2 twigs of Thyme, plucked and chopped.
• Salt and freshly ground pepper.

Preparation

1. Peel the apple and onion, remove their cores and chop into small cubes. Chop the fresh thyme.
2. Rinse the livers thoroughly with cold water and remove all sinew and fat. Chop into cubes and place them in a dish with the Cognac and cider (or apple juice) and allow them to marinade for 2 hours. Place in the fridge and thereafter decant remove the livers and place on some paper towel.

The duck or goose liver pate:

1. Sprinkle salt and pepper over the livers and fry in hot butter for a minute and remove.
2. Fry the shallots, using the same pan, in some butter and add the apples briefly.
3. Add the marinade, thyme and the livers and allow to boil and remove instantly from the heat.
4. Add the contents to a blender and mix until fine, adding the rest of the unused butter.
5. Sieve the mixture and allow to cool slightly before adding the cream and stirring.
6. Place in an oven-proof dish and place in the fridge for 1-2 hours.

The cider-jelly:

1. Soak the sheets of Gelatine in cold water for 5 minutes.
2. Heat the cider or apple juice in a saucepan with some chopped thyme.
3. Squeeze the Gelatine, removing all the water and add it to the saucepan and stir.
4. Place in the fridge for 2 hours and allow to set before finely chopping.

Serving suggestion

• Place the cider jelly in the centre of 4 cooled plates.
• Warm a teaspoon with boiling water in a cup and place a small portion of the duck or goose liver pate on top of the cider jelly.
• Garnish with a balm leaf and serve with crispy bread.