Summary

Ingredients

• 250 g poultry liver
• 3 sprigs thyme
• 60 ml Madeira
• 7 sheets gelatin, white
• 200 ml wine, white, dry
• 50 ml apple juice, clearer
• 250 ml duck stock (alternatively instant poultry stock)
• 4 grains pepper
• 1 bay leaf
• 1 pinch allspice, ground
• 2 tablespoon orange liqueur (Grand Marnier)
• 200 g whipped cream
• 2 tablespoon butter
• salt and pepper
• 50 g lamb`s lettuce
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon sherry
• 1 teaspoon soy sauce
• 2 tablespoons oil

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Instructions

1. The day before: Wash the poultry liver, pat dry, remove fat and tendons. Cover the liver with thyme and 40 ml Madeira and marinate in the refrigerator overnight.
2. For the jelly, soak 4 sheets of gelatine in cold water. Warm up the wine and apple juice, dissolve the pressed gelatine in them. Pour into a flat form lined with cling film, leave to gel overnight.
3. The morning after: reduce the duck stock with peppercorns, bay leaf, allspice and, if you like, with liqueur by half. Add 100g cream, simmer for approx. 10 minutes. Pour the stock through a fine sieve into another saucepan.
4. Pat the liver dry, fry in 1 tablespoon butter, lift out, season with salt, pepper, leave to cool. Soak the remaining gelatine.
5. Dice the rest of the butter, use the hand blender to gradually mix it into the seasoning stock. Dissolve the pressed gelatine in the hot stock. Puree the liver, pass through a fine sieve, add to the stock. Season with salt, pepper and the rest of the Madeira. When the mixture begins to gel, whip in the remaining cream until stiff. Refrigerate.
6. For serving: topple the wine jelly. Peel off the foil, toss the jelly. Cut off the mousse (or cut out with a cutter) and serve with the jelly.
7. Clean and wash the lettuce and shake dry. Mix the balsamic vinegar, honey, salt, pepper, sherry and soy sauce, stir in the oil. Season the dressing to taste and briefly turn the salad in it and serve on the plate.