Bengali Blackened Duck Livers On A Trio Of Mushrooms Served With A Warmed Tomato Coulis And Madeira Sauce
Recipe by Hanroe Erasmus (African Pride Melrose Arch Hotel)
Trio of mushrooms
150g King oyster mushrooms
150g Button mushrooms
150g Shimeji mushrooms
3 Tbs Salted butter
3 Thyme sprigs
Using a paring knife cut the Shimeji mushrooms off the base trying to leave the stems as long as possible.
Clean all the mushrooms (Shimeji, King Oyster and Button) with a light brush.
Slice the King Oyster and Button mushrooms lengthwise, approximately 3mm thick.
Strip the leaves off the Thyme sprigs and divide into 3.
In a pan melt the butter and fry the mushrooms individually starting with the King Oyster, Button and then the Shimeji mushrooms, adding a Tbs of butter, seasoning and 1 portion of the thyme leaves with every batch.
For the Madeira sauce:
5 Duck livers
1 Large onion
2 Garlic cloves
5 Streaky bacon rashers
1 Thyme sprig
1 cup Madeira wine
2 cups Chicken stock
2 tsp Salted butter
Clean the duck livers by removing any sinew from the liver and then cut them in half.
Finely chop the onion and garlic.
Cut the bacon into small pieces.
Remove the leaves from the thyme sprigs.
In a small pot heat the oil and add the bacon pieces to the pot.
Once the bacon starts to crisp up add the chopped onion and cook the onions until glassy.
Add the garlic and thyme and cook until the onion starts to caramelize.
Add the duck livers to the pot and cook until the livers are firm.
Deglaze the pot using the Madeira.
Add the stock and reduce temperature to a simmer.
Reduce the liquid by half, remove from the heat and liquidise.
Strain the sauce to remove any sediment that might be in the sauce.
Place the strained sauce back on the heat and reduce by half again or until you have a sauce with a syrup consistency.
Stir the butter into the sauce and season with the salt.
For the Tomato coulis:
5 Italian tomatoes Salt
2 Tbs Extra virgin olive oil
½ Lemon (juice only)
1 tsp Paprika (optional)
1 Tbs Salted butter
Peel and de-seed the tomatoes so that you are only left with the flesh.
In a blender add all the ingredients together and blend well until you are left with a smooth bright red coulis (If the coulis is not bright red add some paprika).
In a small pan heat the coulis with the butter but be careful not to let it boil as it will separate.
For the Bengali spice:
1 Tbs Cumin seeds
1 Tbs Coriander seeds
½ Tbs Garlic salt
3 Tbs Paprika
1 Tbs Chilli flakes
1 Tbs Ground ginger
Dry fry the cumin and coriander seeds until the coriander start to “pop”
Remove the spices from the heat and crush using a mortar and pestle.
Mix all the ingredients together and set aside until needed
Bengali blackened duck livers:
12 Duck livers
Salt and black pepper
1 Tbs Bengali spice
2 tsp Sunflower oil
Clean the duck livers by removing sinew from the liver, but keep the liver intact.
Place the duck livers in a flat container and dust with the Bengali spice, salt and pepper, toss the livers to ensure an even distribution of the spices and let it stand for 30 minutes.
In a pan heat the sunflower oil and place the duck livers in the hot oil, be careful not to burn as the duck livers will “pop”.
Once the duck livers are caramalised place the pan in an oven at around 180⁰C for 5 minutes or until done (firm to the touch).