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RED WINE FLAVOURED GOOSE LIVER TERRINE WITH CAVIAR AND CRISPY CHICKEN SKIN

Chef: Albert Au
Featuring: Meat

Ingredients

For marinades and soakings

- 1 cup water
- 1 cup white sugar
- 1/2 lemon
- 150g fresh milk

- 2g salt
- 3g Russian black Caviar
- 5g chicken (French) skin
- 3g Red wine jelly
- 20g Hungarian goose liver
- 5g Jinhua sliced ham
- 5g Gelatine powder

Method

1. Soak Hungarian goose liver in fresh milk for 48 hours

2. Soak Jinhua ham slivers in the syrup (see below) for 24 hours to reduce their saltiness

3. To prepare the syrup combine1 part sugar and 1 of water in a pan, bring it to a boil and stir until sugar has dissolved. Allow to cool. Add the juice of half a lemon

4. Remove the goose liver from milk, devein it, eliminate any discolourations. Cut it at a pulp, season with salt add the gelatine powder

5. Steam it for about 9 minutes, freeze and when cold cut it in slices. Set aside

6. Add sugar and gelatine powder to wine jelly, mix well. Let it cool down until thickens and cut in slices

7. Remove excess fat from the chicken skin, air dry it, bake in oven until crispy

8. To serve: place the ham on the bottom of a spoon, add a piece of goose liver, the wine jelly, and then the crispy chicken skin, top it with the Russian caviar

Pairings

"ARVELÉ"

Freisa is one of the indigenous grapes of Piedmont and there you can find some real fan of the wine ...

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