Smoked Duck Foie Gras with Pineapple: Christmas Recipe

Ingredients:

• 1 whole duck liver (about 500g)
• 1 1/2 tsp sea salt
• 1/2 tsp white pepper
• 1/4 cup white wine
• 1/4 cup dark rum
• 1/4 cup pineapple juice
• 1/2 fresh pineapple
• Baguette or toast for serving

Instructions:

1. Clean the duck liver by removing any veins or connective tissues. Pat dry with paper towel.
2. In a small bowl, mix together the sea salt and white pepper. Rub the mixture evenly onto the duck liver.
3. Place the liver in a dish and pour the white wine, dark rum, and pineapple juice over it. Cover and marinate in the refrigerator for about 6 hours.
4. Set up your smoker for cold smoking and smoke the liver for 2-3 hours. Alternatively, you can use a smoking gun to smoke the liver indoors.
5. Peel and slice the fresh pineapple and grill on a hot grill or pan until nicely charred.
6. Arrange the smoked duck liver and grilled pineapple on a platter and serve with baguette or toast.

Verdict:

This recipe is perfect for the holidays, especially Christmas. The rich and creamy duck liver pairs perfectly with the sweet and tangy grilled pineapple. The smoky flavor adds depth to the dish and elevates it to a whole new level. Serve it as an appetizer or a light main course for a memorable holiday meal.

Serving Suggestions:

• Serve with a glass of Champagne or a dry white wine.
• Garnish with fresh herbs such as parsley or thyme.
• Add a dollop of sweet fruit jam or chutney on top of the liver for extra flavor.