Pan-Seared Duck Liver, Victoria Pineapple; Sherry Vinegar Sauce

TO SERVE:

1. Place roasted pineapple pieces on the plate

2. Drop chutney pieces in between

3. Position the bacon crisps and place a line of bacon on the plate

3. Garnish with glacial leaves

4. Cook duck liver slab 30mm thick to core temp 58 degrees C, season well with salt, peppercorns, sherry vinegar and chorizo

5. Place the pineapple puree down the plate and place duck liver on top

BR - Crispy Bacon

METHOD:

1. Slice Bacon on meat slicer, thickness No1 and place on greaseproof paper onto flat tray.

2. Cover with greaseproof paper and tray (to keep flat).

3. Place in oven 180 degrees C for 12 minutes.

4. Take out of oven and cut into Pieces. Cut whilst hot to ensure accurate shape.

5. Chop trimmings finely

6. Place on absorbent paper

BR - Pineapple Compress

METHOD:

1. Top tail and peel the pineapple.

2. Cut the pineapple into 4 chunks around the core

3. Place in vac pack bag with juice and vanilla seeds

4. Sous vide tight

5. After one hour remove from the bag and portion

6. Roasted directly on solid top or plancha to a golden brown

BR - Pineapple Puree

METHOD:

1. Blitz the pineapple in the blender until smooth and hang through muslin cloth

2. Place 1/3rd into a pan and cook out the Agar, allow to set

3. Once set, blend with lime juice, xanthan and the remaining pineapple juice

BR - Pineapple Chutney

METHOD:

1. Pineapple - slice on electric slicer and dice finely (ensuring no core).

2. Dry for 3 hours under pass hot lamps, stirring occasionally.

3. Mix the dice and puree until moist chutney consistency is achieved.

4. Add Vanilla seeds

5. Acidulate well with lime (the chutney needs to be high in acid to cut through the fattiness of

the duck liver).

BR - Xeres Sauce

METHOD:

1. Melt butter.

2. Add shallots and sauté slowly with base salt & pepper until slowly caramelised golden brown

3. In a second pan melt butter and caramelise the mushrooms, use a high heat to evaporate moisture -

then turn heat down to achieve a golden brown colour (this may be achieved in the oven)

4. Mix shallot and mushrooms when both are perfectly caramelised. Deglaze with half Xeres and reduce.

5. Gently simmer chicken stocks.

6. Add alcohol / caramelised bits to stock - reduce to consistency.

7. Finish with remaining reduced sherry vinegar, 100g fresh sliced mushrooms, black pepper and salt.

8. Pass through a chinoise.