Duck Liver Ice Cream with Tokay Preserved Cherries and Wild Rice

Duck Liver Ice Cream with Tokay Preserved Cherries and Wild Rice
Prep Time
2h 30 min
Cook Time
4 servings

Try David’s Duck Liver Ice Cream with Tokay Preserved Cherries and Wild Rice



Duck Liver Ice Cream

L whipping cream
cup sugar
bay leaf
vanilla bean seeds
egg yolks
cup Tokay
Tbsp maple syrup
sprig thyme
oz duck liver, deveined, rinsed in cold water, patted dry and chilled in freezer for 10 minutes
oz foie gras, deveined, cleaned and chilled
pinch Maldon salt

Preserved Cherries

cup Tokay
bay leaf
lemon zest
black cherries, pits removed and quartered
white cherries, pits removed and quartered

Wild Rice

cup wild rice

Duck Liver Truffles and Dried

cup sugar
cup water, plus extra for double boiler
chai tea bag
oz duck livers, cleaned and deveined
Tbsp butter
1 ½
cup dark chocolate, chopped
tsp curry powder

Duck A L’Orange Truffles

pinch of kosher salt
Tbsp sugar
cup foie gras, cleaned and deveined
Tbsp duck fat, cold
Tbsp butter, cold
cup white chocolate, chopped
water for double boiler
zest and juice of 1 orange
pinch of sea salt

Dried Cherry Shortbread

cup unsalted butter, room temperature
cup sugar
Tbsp dried cherries, finely chopped
Tbsp lemon zest
cup flour, plus extra for dusting
pinch of salt


Step 1

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

Step 2

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

Step 3

Gradually pour remaining cream mixture over yolks.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

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

Step 15

Strain rice and set aside.

Step 16

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

Step 17

Cook until liquid reduces by half, approximately 10 minutes.

Step 18

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

Step 19

Spoon Wild Rice on 1 side of plate.

Step 20

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

Step 21

Spoon Preserved Cherries beside Duck Liver Ice Cream.

Step 22

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.

Step 23

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.

Step 24

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

Step 25

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.

Step 26

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.

Step 27

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.

Step 28

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

Step 29

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.

Step 30

Place duck fat and butter in a food processor.

Step 31

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

Step 32

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

Step 33

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.

Step 34

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.

Step 35

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

Step 36

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

Step 37

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

Step 38

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

Step 39

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

Step 40

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

Step 41

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.

Step 42

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

Step 43

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

Step 44

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

Step 45

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

Step 46

Place Dried Cherry Shortbread on a platter and serve together.

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