Duck Liver on Potato, Caramelized Onions, Clamansi and Berry Glaze

INGREDIENTS

Calamansi reduction:
150 grams Whole Calamansi
150 grams Sugar
10 ml Cognac

Berry reduction:
100 grams Forest berry
100 grams Blue berry
100 grams Sugar
10 ml Raspberry vinegar
20 ml White wine

Main Ingredients:
160 grams White onions, sliced
1 pc Big Baked Potato
40 grams Butter
320 grams Duck Liver, sliced in portion of 40 grams
Foie Gras Sea Salt

PROCEDURE

Calamansi reduction:
Wash the Calamansi, remove the skin and cut in julienne (only the skin, not the white part). Squeeze the juice out and remove the seeds. Place all ingredients in a pot and boil until smooth consistency. Taste, and if needed, add more sugar. Sauce should not be too sour with a hint of cognac. Strain the sauce and put in a plastic squeeze bottle.

Berry reduction:
Place all the ingredients in a pot and bring to a boil. Reduce until smooth consistency. Taste and add little lemon juice, if needed. Sauce should be a hint sour and very fruity.

Main procedure:
Sautee the onions until caramelized. Set aside. Peel the potato and slice. Saute in butter until golden brown, then add caramelized onions, and gently combine.

Pan fry Foie Grass, without any fat and cook until done. Place potato on plate and top with Foie Gras. Add the sauce and sprinkle on top of the Foie Gras Sea Salt.

YIELD

Good for 4 persons

NOTES

Menu from Chef Martin Kaspar “A la Carte” class — Rich, smooth, sweet, fruity…  a combination you will enjoy.