Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 10

Mamaison Hotel Andrassy Budapest, Hungary

Duck liver torchon
Ingredients:

Directions:

500 g duck livers
1 l milk
100 g salt
50 g sugar
150 ml port
1 l poultry broth

Put the cleaned duck liver in a lightly salted iced milk and let it
rest during the night. Put the liver out of the milk, dry it down
and ?avor with salt, sugar and port. Shape liver into cylinder
with 3 cm in a diameter and wrap in damask tea towel, bind up
the ends. Cook for 5-10 minutes in the hot poultry broth. Cool
liver down in ice water, reshape it using wrap foil, smooth roll
out till you get a cylinder again. Store in a fridge until serving.

Flavoring, garnishing recommended:
Ginger apricot sauce
Chili hazelnut purée
Ginger sauce
Peanut
Baby lettuce

Serving:
Serve the liver cut into 1 cm thick rings, coat with chopped peanuts and place on a plate. Use the recommended sauces,
tastefully decorated and placed on the end of the baby lettuce.

5

www.mamaison.com