Cut the shallot in half and clean it. Then slice it in thin slices, you need 75 grams. Now do this same with the garlic.
Melt the butter till it stops bubbling and then add the shallot with the garlic. Season it with the salt and the leaves from the thyme. Pan fry everything on a medium high heat till a nice golden color has formed.
When that’s the case add the unforced duck livers and pan fry these for another 2 minutes.
After that deglaze the pan with the madeira and the cognac. Flambee this and let it reduce for 90%.
Then spread it on a tray and let it cool down in your fridge.Â
Meanwhile soak the gelatin in cold water.
Now mix the cream with the egg yolk and while stirring heat it up till the temperature is 85 °C. Once thickened turn off the heat and dissolve the gelatin.
Pour it into a blender and also add the cold cooked livers. Now blend it till smooth and then transfer it into a bowl.
The texture and flavor is so good, but the color is quite grey and brown. To fix this I colored the cream with some very reduced beetroot juice. You only need a drizzle and mix it well. Once you’re happy with the color cover the cream and let it set in your fridge.
Then transfer it into a piping bag and keep it covered in your fridge for later.
