Duck Breast and Duck Liver in Traminer Jelly

A great pasta dish for any occasion:

Preheat the oven to 170 degrees (convection oven 160 degrees , gas mark 2-3). Score the duck breast crosswise on the skin side and season with salt and pepper. Sear in a hot frying pan on the skin side for about 4 minutes, then turn and cook in the oven for another 8 minutes until pink. Then put in a cool place.

Clean the liver, roast it in a frying pan with clarified butter, season with salt and pepper and put it aside to cool.

Clean the soup vegetables and cut them into very fine cubes. Blanch them in salted water, cool and drain.

Soak the gelatine in cold water for about 5 minutes.

Bring the vegetable soup to a boil with the wine, season with salt, pepper and apple cider vinegar and remove the pot from the stove. Let the soaked gelatine melt in the hot clear soup and let it cool down a little bit.

Cut the duck breast and duck liver into slices. Spread four soufflé dishes (approx. 8 cm ø) with duck breast, place the vegetable cubes and the duck liver on top. Repeat until the dishes are full. Fill with the jelly broth and refrigerate for at least 3 hours.

Clean, rinse and shake dry the vogler lettuce. Mix the cranberries, raspberry vinegar, olive oil, a pinch of salt, pepper and sugar to make a salad dressing and dress the lettuce just before serving.

Turn out the jelly from the ramekins and serve with the lettuce.

Duck breast

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