Duck liver croutons
Light and filling, yet easy on the stomach. Of interest to duck lovers and gourmands who like to experiment.
BUN CROUTONS OF DUCK LIVER AND MIXED SALAD
(4 servings)
Ingredients:
5 bread rolls
250g duck liver
2.5dcl milk
1 medium onion
1 shallot
1 egg
200g lollo biondo lettuce
100g rucola (rocket/arugula)
100g iceberg lettuce
100g bacon
parsley curls
ground pepper
olive oil
cherry tomatoes for decoration
a few drops lemon juice
salt
Preparation:
Cut the bread rolls into small cubes, add ground duck liver and pour over with boiling milk. Add cut roasted onion, minced parsley shoots, salt, ground pepper and an egg. Mix well and divide the filling in 4 baking containers greased with fat and bake at 175 C for 15 minutes. Place the filling over a mixed green salad of lollo biondo lettuce, rucola, iceberg lettuce, shallot, salt, olive oil and a few drops lemon juice. Sprinkle with roasted bacon cubes. Decorate with fresh cherry tomatoes.
This delicacy will be even more special served with
Hubert L´Original brut.
Recipe by Hubert J.E. chief enologist
Ingrid Vajcziková
Video Recipe:
