Chocolate and duck liver pearls

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Chocolate and duck liver pearls
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Chocolate and duck liver pearls

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertsDifficulty: Easy
Rations

6

rations
Preparation time

35

minutes
Cooking time

0

minutes
Calories

317

kcal
Total time

35

minutes

Give a touch of luxury and sophistication to your next dinner with our Chocolate and Duck Liver Pearls!

This delicious recipe combines the richness and flavor of foie gras with the sweetness of chocolate, creating a unique and exquisite gastronomic experience. In addition, its presentation in the form of balls coated in chocolate noodles and served in an elegant decorative spoon will give your table a refined look. Follow our step-by-step recipe and let the music on our playlist inspire you as you prepare this delicious and colorful creation. Don't wait any longer and surprise your guests with this delicious delicacy!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 375 g deveined duck liver micuit

  • 150 g chocolate coating (noodles)

  • Maldon salt to taste

Pasos

  • Start by carefully cleaning the duck liver micuit, making sure to remove all the veins you can find. This step is crucial to obtain a smooth and pleasant texture in each bite.
  • Now that you have the duck liver cleaned and ready, proceed to cut it into 24 equal portions. These portions will be transformed into irresistible pearls of flavor that will delight your guests.
  • Wrap each portion of duck liver with plastic film, giving them a round and uniform shape. Then, reserve the portions in the refrigerator or, if you have little time, in the freezer, so that they acquire the necessary consistency and firmness.
  • Once the duck liver balls have reached the desired texture, remove them from the refrigerator or freezer. They are now ready to be dipped in chocolate.
  • Place the chocolate coating noodles in a large bowl. Proceed to coat each duck liver ball in the chocolate noodles, making sure they are completely covered and looking appetizing.
  • Once all the pearls are coated in chocolate, place them in the refrigerator until ready to serve. This will ensure that they retain their shape and texture when you delight your guests.
  • To present these exquisite chocolate and duck liver pearls, place them on individual decorative spoons. Before serving, sprinkle each pearl with a touch of Maldon salt, further enhancing its flavor and providing an unforgettable culinary experience.

Notas

  • Make sure the duck liver is at room temperature before you start cleaning and cutting it. This will facilitate the process and allow for a smoother texture.
  • Use a good quality chocolate, preferably with a cocoa content between 60% and 70%. The high quality chocolate will provide a more intense and balanced flavor, perfectly complementing the duck liver.
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  • To obtain the best texture in the pearls, it is important not to rush the cooling process. If you use the freezer, be sure not to freeze the pearls completely, as this will affect their texture.
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  • To make the presentation even more attractive, you can sprinkle a little cocoa powder over the pearls before serving or add a fresh mint or fennel leaf next to each pearl in the presentation spoons.

Quizás lo necesites

  • cucharas de presentación50 black plastic spoons for presentation Ver precio

Información nutricional (por ración)*

  • Serving Size: 60g
  • Calories: 317kcal
  • Carbohydrates: 7g
  • Protein: 8g
  • Fat: 28g
  • Saturated Fat: 11g
  • Trans Fat: 0g
  • Cholesterol: 210mg
  • Sodium: 190mg
  • Potassium: 210mg
  • Fiber: 1g
  • Sugar: 5g
  • Vitamin A: 5450IU
  • Vitamin C: 2mg
  • Calcium: 30mg
  • Iron: 3mg
If you are looking for 10

Key points of the recipe

  1. Cleaning the duck liver: Be sure to meticulously clean the duck liver micuit, removing as many veins as possible to ensure a smooth and homogeneous texture in the pearls.
  2. Cooling and consistency: Wrap the duck liver portions in plastic wrap and refrigerate until firm, but avoid freezing them completely, as this may adversely affect the desired texture of the pearls.
  3. Chocolate quality: Use high quality couverture chocolate, with a cocoa percentage between 60% and 70%, to obtain an intense and balanced flavor that adequately complements the richness of the duck liver.

Pairing with wine

For this recipe of chocolate pearls and duck liver, I would recommend a sweet or semi-sweet wine with good acidity and medium body. A Sauternes, Tokaji Aszú or a Jurançon would be suitable choices. These wines have just enough sweetness to complement the intense flavor of the foie gras and chocolate, while their acidity helps balance the richness of the recipe.

Beer pairing

In the case of beers, a good pairing would be a Belgian Dubbel or a Belgian Strong Dark Ale. These beers have a malty and sweet character that will harmonize with foie gras and chocolate, while providing additional complexity to the dish. Also, its higher alcohol content and moderate carbonation will help cleanse the palate between bites.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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