World Gourmet Summit 2002 

 

Tip: Press Ctrl + P to print recipe

Spanish “Coca” with Duck Liver and Vegetables with Olive Oil
Presented by:Sergi Arola

Ingredients:

  
   
 

Duck Liver Terrine

2 x 500g

duck livers

10g

salt

5g
ground black pepper
 
 
 

Vegetables

1

green pepper

1

red pepper

1

aubergine
   
 
Tomato Puree

2kg
ripe tomatoes

2 sprigs
thyme

2 sprigs
rosemary

2

bay leaves

10g
salt

250g
sugar
 
 
 
Vinegar Reduction

250ml
Forum vinegar

25g
sugar
 
 
 
Onion Jam

1kg
red onions

1tsp
olive oil
 
 
 
“Cocas”

500g
light dough

2
egg yolks
 
 
 
Garnish

1 sprig
chives, chopped
 
Maldon salt

Method:

Duck Liver Terrine
Remove the veins from the livers, and cut into small pieces.  Place the pieces in a pan, and under a low heat, move the liver pieces around allowing them to melt. Add salt and pepper.  Place it in the fridge for 2 minutes and then press into the terrine.  Let it rest for 12 hours.  Finally cut the liver into 4cm long and 2cm wide.

Vegetables
Place all the vegetables on a tray.  Add olive oil and salt then bake in the oven at 160º for 1 hour.  Let the vegetables cool down and peel them.  Cut the peppers into strips, each 1cm wide and 4cm long.  Finally, chop the aubergine.

…/2

 

World Gourmet Summit 2002

 

…/Page 2

Tomato Puree
Halve the tomatoes and remove seeds.  Place them in a tray and add the thyme, rosemary, bay leaves and salt.  Bake in an oven for 30 minutes at 180º.  Then drain and puree the tomatoes.  Add the sugar to the puree, and put it again in the oven for 15 minutes at 180º.

Vinegar Reduction
Put the vinegar and sugar in a pot and let it cook slowly at 170°.  Let cool down (but not in the fridge).

Onion Jam
Peel and chop the onions in thin slices.  Put in a pot with a drop of olive oil and fry it until it becomes brown.  Then add some water and allow to cooking for 1 hour until it becomes the texture of jam.

“Cocas”
Stretch the dough thoroughly until it is very thin.  Cut into 6.5 x 21cm rectangles.    Make small holes all over the dough with a fork, and brush with egg yolks. Place in the oven and bake for 8 minutes at 180º.

Assembly

Spread the tomato puree over the cocas, and over the puree, spread the onion jam.  Then add the pieces of aubergine, and set the liver bars over the top, leaving a small space between them.  In the spaces, first place the strips of green peppers, and over them, the strips of red peppers.  Add some sugar over the top of the liver bars to create a thin layer of caramel.  Then pour some olive oil and some vinegar reduction all over the dish and put it in a 190º oven for 2 minutes.  Finally, put the chives and some Maldon salt on top.

Tip: Press Ctrl + P to print recipe