Duck Napolean

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Duck Napolean
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h.
Ready in

Ingredients

for
4
Ingredients
4 sheets gelatin
100 milliliters red Currant juice
100 milliliters Apple juice
2 centiliters Calvados
2 duck legs about 300 g (approximately 2/3 pound)
salt
peppers
250 grams Duck liver
1 Tbsp vegetable oil
4 Tbsps lingonberry
How healthy are the main ingredients?
Apple juicesalt

Preparation steps

1.

Place the gelatin and the cold water in a bowl and let dissolve. Warm both juices with the Calvados over medium heat, add the gelatin mixture, and stir until dissolved and well combined. Line a baking dish (16 x16 cm (approximately 6 x 6 inches)) with plastic wrap. Pour the mixture into the lined baking dish and refrigerate for at least 3 hours.

2.

Preheat the oven to 140° C (approximately 275° F) lower and upper.

3.

Rinse the duck breasts, pat dry, and cut the skin crosswise. Season with salt and pepper and cook, skin side down, in an oven-proof pan until golden brown, about 5 minutes. Turn over and place in the oven for about 20 minutes, until medium-rare.

4.

Cut the liver in approximately 8 x 8 cm (approximately 3 x 3 inch) sized pieces. Season with salt and pepper. Warm the oil over medium-high heat and cook the liver on both sides for 2 to 3 minutes.

5.

Let the duck breasts rest for a few minutes and cut into 8 8 x 8 cm (approximately 3 x 3 inch) pieces. Remove jelly from the baking dish and cut into equally sized pieces. Layer the duck breast, liver, duck breast, and then the gelatin and garnish with the ligonberries.

6.

Serve over a bed of arugula if desired.