DUCK LIVER CHESTNUTS WITH MUSHROOM AND WILD ROOT BROTH

INGREDIENTS

Duck liver chestnuts
200 gr fatty duck’s liver
20 gr sweet wine
Salt and white pepper
Sugar
Chestnut purée
200 gr chestnuts
20 gr mead
Mushroom and wild root broth
200 gr vegetable stock
50 gr wild roots
50 gr mushrooms

PREPARATION

Duck liver chestnuts: Remove any veins from the liver and cut into small dice. Marinade in the wine with salt, pepper and sugar for two hours. Transfer the dice to a pan and cook gently until creamy. Blend to form a very thin cream of liver and transfer to chestnut-shaped silicon moulds. When cold, carefully extract the liver chestnuts from the moulds and set aside.
Chestnut purée: Place the chestnuts and mead in vacuum packs and cook slowly in a bain-marie until the chestnuts are soft. Remove from the packs, and purée.
Mushroom and wild root broth: Collect the roots, clean and slice into wafers. Toast in the oven at 120ºC for 45 minutes. Cut the mushrooms into wafers and expose to the light and heat of the sun until completely dehydrated. Cook the roots in the vegetable stock, simmering for 20 minutes, then leave to cool. Strain and re-heat the stock. Place the dehydrated mushrooms in it to infuse. Strain and clarify to make a transparent broth with a toasted flavour and brown colour.

TO SERVE

Place a small portion of chestnut purée on a plate and top with the duck’s liver chestnut. Garnish with crucifer shoots. Finally, serve the mushroom and root broth.