Wimmera duck liver mousse

Methods and Directions

• In a small mixing bowl, beat the butter, sugar and salt until soft. Add green tea powder and continue mixing until light and pale.
• Add egg yolk at room temperature bit by bit ensuring it is clear each time.
• Fold in flour and baking powder. Lightly mix by hand to just combine, wrap and rest for 2 hours.
• Roll the dough out to 5mm thick and use 3cm round cutter to cut out the dough and bake in 3cm molds at 170C until golden brown in colour.
• Rest for 5 minutes before removing from mold.Let cool completely and store in an airtight container

• Make the curing liquid by bringing the 250ml water to the boil.
• Mix the salt, sugar, ground pepper and Chinese five spices then pour the boiling water over and stir to dissolve.
• Add the cold water and cool to 4C .Then submerge the duck liver into the curing liquid.
• Refrigerate for 3 hours.
• Drain the liver and rinse with cold water then pat dry.
• Heat a frying pan on high heat and add the duck liver,cook for 1 minute and add garlic.
• Turn the liver over, add thyme, reduce the heat and cook further until the liver is medium (for about 1 – 2 minutes depending on size).
• Discard the garlic and thyme; transfer the liver to food blender.
• In the same pan add the shallot and butter and cook until transparent, add the white wine and let simmer to reduce by half.
• Pass the liquid over the duck liver and blend until smooth,scraping down the side and add the crème fraîche.
• Blend until amalgamated then pass through fine mesh and refrigerate until completely cool.

• Dissolve the citric acid, sugar in Berry Sensation Tea and add pre-soaked gelatine.
• Combine well and cool down on ice water bath.
• Refrigerate until set.