Brioche stuffed with duck liver
Instructions
For this preparation you need to get two rectangular trays, capacity, respectively, 2 and 2.
5 l.
Clean the liver and hangnails, blood vessels, then sprinkle evenly with salt, white pepper, Mace, and allspice and place it in a bowl.
Pour over the port and Armagnac, cover the bowl with a sheet of plastic wrap and let rest in refrigerator for 24 hours.
After this time, remove the liver from the bowl, pour the marinade into a saucepan, bring to the boil and cook on moderate heat until 2-3 tablespoons of liquid.
Place half of the liver on the bottom of the Pan, sprinkle with marinade, finally joined the rest of the liver.
Prepare the dough: sift the flour into a bowl, add yeast dissolved in lukewarm milk and butter, melted and blended, once warm, with eggs, sugar and a pinch of salt.
Work around until you get a smooth, dry dough, cover the bowl with a cloth and let stand at room temperature for about half an hour.
Roll out the dough into a rectangular sheet of 40 x 60 cm and use it to line the bottom and sides of the baking dish, making sure the dough is extruded from the edges.
Put the liver, wrap it up in slices of bacon and place it in the baking pan lined with pastry.
Close the browse exceeding on stuffing, then practiced on some cuts and two holes where you insert of ' chimneys ', i.
e.
small cones for steam to escape.
Do rest your brioche at room temperature until it has almost doubled its volume.
Brush the surface with the egg yolk and bake in preheated oven (220 degrees) for 45-55 minutes.
Then pour the gelatin into the brioche through chimneys and let cool completely.
delete the fireplaces and serve.
Ingredients and dosing for 12 persons
- 100 g of bacon, sliced
- 1 egg yolk
- 800 g of duck liver
- Salt
- White pepper
- 1 pinch of allspice
- 1 pinch of mace
- 25 cl of porto wine
- 2 cl of armagnac
- 25 cl of flavored gelatin to the port
- For the dough:
- 450 g of flour
- 25 g of brewer's yeast
- 12 cl of milk
- 150 g of butter
- 2 eggs
- 1/2 teaspoon of sugar
- Salt