Pan-fried Duck Liver with Quince & Mushroom served with a Rooibos Reduction
1 litre white wine
130 g (150 ml) castor sugar
4 Rooibos tea bags
1 vanilla pod
100 ml granadilla or raspberry vinegar
250 ml muscatel
1 kg quinces, peeled, cored and cut in quarters
400 g duck livers
salt and freshly ground black pepper
30 ml olive oil
200 g large oyster mushrooms
6 bread crisps for garnishing
200 g baby salad leaves or wild rocket
1. Heat the wine, sugar, Rooibos tea bags, vanilla, vinegar and muscatel over low heat and stir until the sugar has dissolved. Strain to remove the tea bags and vanilla pod.
2. Add the quince quarters, bring to the boil and poach until soft. Remove the quinces with a slotted spoon and let them cool.
3. Boil the liquid until it is reduced to a syrup consistency, and keep aside.
4. Season the livers with salt and pepper to taste.
5. Heat the olive oil in a pan over medium to high heat and fry the livers until golden brown on the outside but still just pink inside. Remove the livers from the pan and keep aside.
6. Toss the mushrooms in the same pan until just cooked.
7. Dice the cooked quinces. Spoon 3 small piles of the quinces per plate on 6 rectangular plates. Place a duck liver on top of each quince pile. Drizzle with the Rooibos reduction and garnish with bread crisps. Scatter the mushrooms around and finish with baby salad leaves.
• To make thin bread crisps: Half freeze the bread and then slice it into very thin slices.
Drizzle with olive oil and bake for about 20 minutes at 130 °C or until golden brown and crisp.
• Chicken livers can also be used for this recipe.