Duck Liver Granita

For the Duck Liver Granita

• 6 leaves of gelatine
• 600 ml brown chicken stock

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