Homemade, easy, quick and so… delicious!
- 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.
- Peel the apple and onion, remove their cores and chop into small cubes. Chop the fresh thyme.
- 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.
- Sprinkle salt and pepper over the livers and fry in hot butter for a minute and remove.
- Fry the shallots, using the same pan, in some butter and add the apples briefly.
- Add the marinade, thyme and the livers and allow to boil and remove instantly from the heat.
- Add the contents to a blender and mix until fine, adding the rest of the unused butter.
- Sieve the mixture and allow to cool slightly before adding the cream and stirring.
- Place in an oven-proof dish and place in the fridge for 1-2 hours.
- Soak the sheets of Gelatine in cold water for 5 minutes.
- Heat the cider or apple juice in a saucepan with some chopped thyme.
- Squeeze the Gelatine, removing all the water and add it to the saucepan and stir.
- Place in the fridge for 2 hours and allow to set before finely chopping.
- 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.