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Duck Liver Cream & Strawberry
As seen on TV
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Who made this dish?
Duck Liver Cream with Strawberry and Malt Vinegar Reduction, Hard Goat's Cheese and Pea (Parsnip) Crisps.
Daniel: "My starter is duck liver cream with strawberry and malt vinegar syrup with goat's cheese and parsnip crisps." Daniel: "I like challenging myself." Daniel (on serving): "Today I've made for you duck liver cream with strawberry and malt vinegar reduction, hard goat's cheese and pea crisps." Pre-cook brief: a delicate touch is needed — too much liquid and the duck liver cream becomes soup; too much vinegar and the strawberry flavour drowns. The judges noted these are big, jarring flavours to try and marry on one plate.
Past Winner (Thomas Frank): "That duck liver cream is iron-rich and very smooth, and it's actually been made very well for me." Past Winner (Jane Devonshire): "What he's done is put flavours on top of it which just overpower it. I think the strawberry's too sweet. The malt vinegar is too acidic. The goat's cheese — it's a clash." Past Winner (Dr. Saliha Mahmood Ahmed): "I could eat a bag of these crisps, and they're really lovely and salted and deeply golden. You could just dip, dip. I admire his ambition because he's tried to think out of the box." John Torode: "I think it really works. It's got the right balance of sharpness and sweetness." Grace Dent: "Daniel's sense of invention really excites me. Strawberry, parsnip, duck liver. Never eaten it before. Would do again."
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