Duck liver flan with port coulis | Taste of France®
This indulgent take on a duck liver pâté from the world-famous Ferrandi School of Culinary Arts is finished with a glaze of port, making it a decadent and sophisticated starter for a dinner party
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Ingredients
- 9 oz 250 g duck livers (or chicken livers)
- 2 oz 60 g shallots
- 3 tbsp 1% oz, 50 g clarified butter
- 4 eggs
- 2 cups 500 ml, 18 fl oz heavy cream, min. 35% fat
- 2 tsp 10 g salt
- 2½ tsp 6 g ground black pepper
- 1½ cups 400 ml, 14 fl oz port
- 1 cup 7 oz, 200 g superfine sugar
- ½ cup 2½ oz, 80 g golden raisins (sultanas), soaked in water until plump
- 10 sandwich bread sticks (toasted)
- A few pea shoots
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