Fresh Duck Liver Shallots And Brioche Recipes

FRESH DUCK LIVER, SHALLOTS AND BRIOCHE

Steps:

• Heat the canola oil in a saute pan over medium heat. Season the duck livers with salt and pepper and add the livers to the hot oil. Saute over medium high heat to brown the liver well before adding the shallots to the pan. Saute the shallots until translucent. Add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so that the hot honey does not splash. Add the port and cook for 2 minutes before adding the veal stock. Allow the sauce to come to a boil, reduce to a simmer and braise the livers for 2 minutes while the sauce simmers.
• Toast the slices of brioche and wash and quarter the fresh figs. Serve the duck livers, along with sauce, over the brioche and garnish each plate with several slices of fig.

DUCK LIVER "TRUFFLES"

Steps:

• Place mousse in a bowl and drizzle port over the mousse. Mash with a fork until the mixture is workable and the port is incorporated. Work in the black pepper. Do not overwork. Refrigerate for 1/2 hour or until firm.
• Remove from refrigerator and divide evenly into 24 uniform "truffles." Using your hands, quickly roll the mousse into balls. When finished roll the truffles in the miniature croutons Transfer to a storage container and refrigerate until ready to serve.
• Preheat oven to 325 degrees F.
• Cut the bread into the tiniest possible cubes (1/16-inch or smaller). Place all ingredients in a bowl and toss. Transfer to a baking sheet and bake until uniformly golden. Cool and set aside to use as directed.

RAINBOW BRIOCHE

Steps:

• Place the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the side of the bowl, about 5 minutes.
• Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Increase the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes.
• Divide the dough into 6 equal-size pieces. Add a few drops of red food coloring to one piece of dough and knead until vibrant and no streaks remain; set aside. Repeat with the remaining 5 pieces of dough, tinting each with one of the remaining colors (orange , yellow, green, blue or purple). Place each tinted piece of dough in a separate small bowl and cover with plastic wrap. Refrigerate at least 8 hours and up to 12 hours.
• To assemble, individually roll out the 6 pieces of chilled dough on a sheet of parchment paper into six 9-by-5-inch rectangles. Stack the pieces on top of each other in the color of the rainbow, so red on the bottom, then orange, yellow, green, blue, and purple. Roll out the stack of dough again to a 12-by-8-inch rectangle; this will ensure that all the layers stick and bake together. With the red layer on the bottom, and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
• Generously butter one 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise until it comes to 1/2 inch above the rim of the pans, 2 to 3 hours.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Beat the remaining 1 egg with 1 tablespoon water. Remove the plastic wrap and brush the top of the loaf with the egg wash. Bake until golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, about 30 minutes, rotating the pan halfway through. Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.

BRIOCHE

Steps:

• In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
• Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
• Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
• Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
• Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
• Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
• To serve, slice in half and fill with a scoop of sorbetto.

DUCK LIVER PâTé

Steps:

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.