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Method:

Press seven apples through a juicer. Afterwards bring to the boil and strain through a cloth strainer. Boil down the juice to half it`s amount. Peel the rod of rhubarb and cut into 5cm slices. Boil the slices in apple juice and sugar, then leave to cool.

Cook: 

Cut the slices of rhubarb into three long slices. Cut the apples and ginger into...

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Method:

Press seven apples through a juicer. Afterwards bring to the boil and strain through a cloth strainer. Boil down the juice to half it`s amount. Peel the rod of rhubarb and cut into 5cm slices. Boil the slices in apple juice and sugar, then leave to cool.

Cook: 

Cut the slices of rhubarb into three long slices. Cut the apples and ginger into dices. Season the escalope of duck liver and sprinkle with flour. Fry in olive oil until golden brown.

Serve: 

Place the slices of rhubarb in a row on a warm plate. Pour over the reduced amount of apple juice. Place the escalope of duck liver on top and sprinkle with the dices of apple and ginger. Season with Fleur de Sel.

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Ingredients 4 persons
  • 4 pcs. escalope of duck liver
  • 100 g flour
  • 1 dl olive oil
  • salt
  • pepper
  • 8 Granny Smith apples
  • 1 rod rhubarb
  • 3 dl apple juice
  • 10 g pickled ginger
  • 80 g sugar
Recipes. The Cook & Chef Institute