VANILLA-GLAZED DUCK LIVER MOUSSE WITH FIGS AND ALMOND CRUMBLE
Recipe Peter Tempelhoff
160g fattened duck liver 20g butter a pinch of salt 2¼ gelatine leaves 100ml milk one large egg yolk 2T cream
for the vanilla glaze
1 vanilla pod 150ml apple juice 10g vegetable gelatine
for the almond crumble
100g butter 100g light brown sugar 100g ground almonds 90g cake flour 1g salt
for the f ig foam
200g dried figs 200ml port lemon juice (optional) 10g lecithin 5 fresh figs, halved
Sauté the liver in a hot pan with the butter and a pinch of salt for two to three minutes. Once the livers are pink inside, remove from the pan and cool.
Soak the gelatine in iced water until soft, remove and squeeze out any excess liquid. In a small saucepan, bring the milk to the boil. Place the egg yolk and liver in a liquidiser and pour the hot milk over them. Immediately turn the machine on. Add the softened gelatine leaves and blend. Pass the mixture through a fine sieve and chill until the gelatine is almost set.
Whip the cream to form stiff peaks and fold into the gelatine mixture. Scoop the mousse into dome-shaped silicone or plastic moulds and freeze. Remove the mousses from the freezer and unmould them. Pair them up and press the bases together to form spheres. Slowly insert a toothpick into each one and freeze overnight until hard.
To make the vanilla glaze, cut open the vanilla pod, scrape the seeds into the apple juice and allow to infuse overnight. Soak the gelatine in the juice until dissolved and, in a small saucepan, bring the mixture to the boil. Holding each mousse by its toothpick, quickly dip each one into the hot glaze to avoid melting. Place the mousses on a tray in the fridge.
Preheat the oven to 180°C. Combine all the ingredients for the almond crumble, set out on a baking tray and bake until golden brown. Remove from the oven and crumble with your hands.
For the fig foam, place the 200g figs and port in a double boiler. Steam for three hours, topping up the water when necessary. Once the figs are soft, place them in a muslin cloth to drain. Balance the juice with lemon if necessary. Combine 250g of the juice with the lecithin and foam with a hand blender. Place a mousse sphere on a tablespoon of the crumble with fresh fig halves and dollops of the foam arranged around it.