Duck Liver Ice Cream with Tokay Preserved Cherries and Wild Rice

Place cream, sugar, bay leaf and vanilla seeds in a pot over medium-low heat. Bring to a simmer.

Place egg yolks in a large bowl. Pour a small amount of hot cream mixture over eggs. Whisk to temper.

Gradually pour remaining cream mixture over yolks.

Strain custard into a bowl. Place in fridge to cool for approximately 15 minutes.

Place Tokay, maple syrup and thyme in a large sauté pan over medium heat. Bring to a simmer.

Place cold duck liver into simmering Tokay mixture, cook for 45 seconds.

Place liver mixture in food processor. Add cold foie gras, purée until smooth.

Add cool cream mixture to food processor and continue to purée until smooth.

Strain mixture and place in an ice cream machine, or Pako Jet and churn according to manufacture’s directions.

Place Tokay, bay leaf and lemon zest in a medium pot and bring to a simmer then remove from heat.

Add cherries to Tokai mixture and set aside until cool. Place in fridge for 24 hours to marinate.

Strain Tokay from cherries and reserve liquid for Wild Rice recipe. Place Preserved Cherries in a small bowl and aside until assembly.

Place water and salt in medium pot and bring to a boil.

Add wild rice, gently cook until rice is tender, approximately 30-45 minutes.

Strain rice and set aside.

Place reserved liquid of Preserved Cherries in a medium pot over medium heat.

Cook until liquid reduces by half, approximately 10 minutes.

Add cooked wild rice to reduced liquid of Preserved Cherries. Toss to coat and set aside until assembly.

Spoon Wild Rice on 1 side of plate.

Place a large quenelle of Duck Liver Ice Cream on top of Wild Rice. Garnish with a pinch of Maldon salt.

Spoon Preserved Cherries beside Duck Liver Ice Cream.

Place sugar and water in a small pot over high heat, bring to a boil. Remove simple syrup from heat once sugar dissolves. Add tea bag, steep for 2-5 minutes.

Place livers in a bowl. Remove tea bag, pour hot syrup over liver. Let stand for 30 seconds, allow liver to absorb chai flavour and cook slightly.

Remove livers from chai liquid, place in a food processor. Puree liver while adding cubed butter. Puree until incorporated.

Melt ½ cup chocolate over a double boiler. Add liver and butter mixture, mix until incorporated and place in fridge to set. Approximately 10-20 minutes.

Line a baking tray with parchment paper. Using two hands, portion chocolate liver into balls, place on tray. Freeze until chocolate sets, approximately 1 hour.

Melt remaining 1 cup of chocolate. Dip frozen chocolate liver balls in melted chocolate, place back on baking tray to set in fridge, approximately 30 minutes.

Sprinkle set Dark Chocolate-Chai-Duck Liver Truffles with curry powder. Place in fridge until serving.

Heat broiler to high. Season foie gras with salt and sugar. Place foie gras in a non-stick pan and place under the broiler for 30 seconds – 1 minute until foie gras is slightly melted.

Place duck fat and butter in a food processor.

Add foie gras to food processor, puree mixture until incorporated.

Melt white chocolate in a small bowl over a double boiler.

Line a baking tray with parchment paper. Using two hands, form foie gras mixture into 12 balls. Place on tray and freeze until set. Approximately 30 minutes.

Melt white chocolate over a double boiler. Dip foie gras and butter balls in chocolate. Place coated balls back on baking to set in fridge, approximately 30 minutes.

Place orange juice and zest in a small pot over medium-high heat and reduce until zest becomes dry.

Garnish each Duck a Lórange Truffle with a pinch of concentrated orange zest and sea salt. Place in fridge until assembly.

Preheat oven to 350F and line a baking tray with parchment paper.

Place butter and sugar in a stand mixer with a paddle attachment. Cream butter and sugar until light and fluffy.

Add chopped cherries, lemon zest and salt, mix until incorporated.

Add flour, mix until dough forms, approximately 1 minute.

Dust a clean dry surface with flour to prevent dough from sticking. Place shortbread dough on flour and roll into a log. Cut log dough into coins, 1”thick coins.

Place raw coins on a parchment-lined baking tray. Place in freezer until dough sets, approximately 30 minutes.

Bake cookies until lightly golden for approximately 8-12 minutes, rotating tray half way though baking.

Place Dried Cherry Shortbread on a rack to cool and set aside until assembly, or store in an air tight container.

Place each Dark Chocolate-Chai-Duck Liver Truffles and Duck a Lórange Truffles on separate serving plates.

Place Dried Cherry Shortbread on a platter and serve together.