Duck Liver Granita

Preparation info
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By Sat Bains

Published 2012

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For the Duck Liver Granita


Soak the gelatine leaves in cold water for 10 minutes. Warm the chicken stock and soy sauce to 60°C. Whisk in the gelatine and add duck livers. Cook at 60°C for 20 minutes. Place in a blender and blend to a smooth purée. Season with salt if needed and pas