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Marbré of Goose and Duck Liver with Sweet Spices Recipe
Christian Denis, Le Clos St-Denis, Belgique
Christian Denis, Le Clos St-Denis, Belgique
Flavors of Belgium
Total time: 15 to 30 minutes
Preparation time: 20 minutes
Cooking time: 4 minutes + 5 minutes
Waiting time: 24 hours refrigeration time
Difficulty: Easy
Ingredients for 4 servings
- 150 g (5 oz.) Foie gras or goose liver (foie gras)
- 150 g (5 oz.) Duck liver (foie gras)
- Sea salt
- 1 large Golden Delicious apple
- 1 tbsp. fine sugar
- 1 head of curly lettuce
- Walnut oil
- 1 tbsp. five-peppercorn blend
- 1 tbsp. cumin
- 1 tbsp. juniper berries
- 1 tbsp. celery salt
- 1 tbsp. Sumac
- 1 tbsp. cinnamon
- 10 bay leaves
  1. Crush the five-peppercorn blend, the juniper berries and the cumin seed.
  2. Finely chop the bay leaves.
  3. Mix the spices together.
  4. Flatten the livers; using a paring knife, remove as much of the vein and nerve filament as possible.
  5. Season the livers with sea salt and the spice mixture.
  6. Roll the two livers together in a sausage shape. Wrap in plastic wrap and then in aluminum foil. Tightly close both ends.
  7. In a steamer over boiling water, cook the liver for four minutes, remove it and place in the refrigerator. Let it rest for at least 24 hours.
  8. Peel, quarter and core the apple. Cut each quarter into thin slices. Sprinkle them with the superfine sugar and place a knob of butter on top.
  9. Place in the oven to cook and caramelize the apple. Let cool.
  10. Wash the lettuce in plenty of water and spin dry.


  1. Cut the "sausage" into eight equal slices and place on chilled plates.
  2. Garnish the plates with the apple slices and a small mound of salad dressed with walnut oil.
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