- Time Time: 12 hours
Serves 4:
- 12 slices of Caramelised Apple
- 8 thin slices of Iberian Ham
- 4 thin slices of Marinated Duck Liver
For the liver:
- 1 fresh liver
- 1 kg of fine salt
- 300 gr. of sugar
To marinate the liver: Clean the liver of veins by soaking it in cold water for approximately 2 hours.
Once the liver is deveined, prepare a mixture with the salt and sugar and place the liver on a rack, well covered at the top and bottom, and leave to marinate for approximately 24 hours.
For the caramelised apples: Cut the apples into thin slices in the slicer, cut them into 2 thin slices, bathe them in syrup, place them on a silpat paper and put them in the oven at 118ºC for about one hour. Remove from the oven, leave to cool on a steel table, and store in a sealed container in silica gel to prevent humidity.
The 12 hours is due to the time required for marinating the duck liver.