Duck Napolean

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.

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

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.

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.

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.