Caramelised apple biscuit with Iberian ham and marinated duck liver

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.