Chicken liver truffles in a pumpernickel coating
Lebercreme
Ingredients · Servings Ingredients for approximately 20 pieces
- 25 g of pickled black winter truffle
- 100g soft butter
- 250 g fresh poultry liver
- 1 TL Trüffelbutter
- 50 ml Wood
- 100 ml Stage
- Salt
- freshly ground black pepper
- 125 g Pumpernickel
- 150 ml balsamic vinegar
- 3 tablespoons brown sugar
- red or yellow chicory
- Garnish with some young blood sorrel, if desired.
Method
- The day before making the liver pâté, rinse the chicken livers under cold water, pat dry, and sear them in truffle butter in a wide pan for about 4 minutes on all sides. Deglaze with Madeira and let it reduce almost completely. Then add the cream and bring to a brief boil. Transfer everything to a blender, add butter, salt, and pepper. Finally, purée until very smooth.
- Finely chop the truffles and mix them with the chicken liver cream. Transfer this mixture to a bowl and refrigerate overnight until chilled and firm.
- The following day, dice the pumpernickel and grind it finely in a food processor. Using a small spoon, divide the set chicken liver cream into portions about the size of walnuts, then shape these into round balls with your hands. Roll each ball in the pumpernickel crumbs.
- To make the syrup, boil balsamic vinegar together with brown sugar in a small saucepan until syrupy, reducing to about 50 ml, then let it cool.
- Clean the chicory, separate the leaves, and rinse them under cold water. Pat or spin the leaves dry. Place one truffle on each leaf and garnish with a little sorrel or another herb, if desired. Drizzle with a little thick balsamic syrup and serve immediately.
25 g
100 g
250 g
Trüffelbutter
50 ml
Wood
100 ml
Pumpernickel and balsamic syrup
