Pan-Seared Duck Liver, Victoria Pineapple; Sherry Vinegar Sauce by Gary Jones

Gary Jones

Gary Jones

24th January 2014
Gary Jones

Pan-Seared Duck Liver, Victoria Pineapple; Sherry Vinegar Sauce by Gary Jones

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Pan-Seared Duck Liver recipe by Gary Jones a try? Photography by John Arandhara Blackwell Pan-fried Landes Duck Liver served with caramelised pineapple.  The plate is dressed with pineapple puree, pineapple chutney and glacial leaf. The dish is finished with crispy bacon and Xeres sauce with Szechuan and pink peppercorns


  • Pan-Seared Duck Liver, Victoria Pineapple; Sherry Vinegar Sauce
  • 55g Duck liver
  • 3g BR - Crispy Bacon, whole and chopped
  • 1 piece BR - Pineapple compress
  • 20g BR - Pineapple puree
  • 6g BR - Pineapple chutney
  • 1.5g Glacial, leaves
  • 10g BR - Xeres sauce
  • 0.5g Pepper Szechuan, Pinch, Crushed
  • 0.5g Peppercorn Pink, Pinch, Crushed
  • 5g Chorizo, chopped
  • BR - Crispy Bacon
  • 100g Bacon Double Smoked Streaky, Pancetta
  • BR - Pineapple Compress
  • 1 ea Pineapple Delmonte
  • 50g Pineapple juice
  • 2g Vanilla Pod Tahiti, sees
  • BR - Pineapple Puree
  • 2000g Pineapple Delmonte, Trimmings
  • 10g Agar Agar
  • 2g Xantana
  • 20g Lime, juice
  • BR - Pineapple Chutney
  • 500g Pineapple Victoria Philibon, dried, dice 3mm
  • 250g BR - Pineapple Puree
  • 0.5g Lime, juice and zest
  • 2g Vanilla Pod, Bourbon
  • BR - Xeres Sauce
  • 500g Button mushroom
  • 100g Butter, unsalted
  • 500g Shallot, Banana
  • 40g Sherry vinegar
  • 300g Madeira Blandys Duke of Sussex
  • 200g Port Ruby Sandermans
  • 80g Whipping cream
  • 500g Brown chicken stock
  • 500g White chicken stock
  • 0.5g Fresh thyme, 1 sprig
  • 2g Garlic, new season
  • 0.5g Ground black pepper, to taste
  • 4g Salt, to taste


Pan-Seared Duck Liver, Victoria Pineapple; Sherry Vinegar Sauce


1. Place roasted pineapple pieces on the plate

2. Drop chutney pieces in between

3. Position the bacon crisps and place a line of bacon on the plate

3. Garnish with glacial leaves

4. Cook duck liver slab 30mm thick to core temp 58 degrees C, season well with salt, peppercorns, sherry vinegar and chorizo

5. Place the pineapple puree down the plate and place duck liver on top

BR - Crispy Bacon


1. Slice Bacon on meat slicer, thickness No1 and place on greaseproof paper onto flat tray.

2. Cover with greaseproof paper and tray (to keep flat).

3. Place in oven 180 degrees C for 12 minutes.

4. Take out of oven and cut into Pieces. Cut whilst hot to ensure accurate shape.

5. Chop trimmings finely

6. Place on absorbent paper

BR - Pineapple Compress


1. Top tail and peel the pineapple.

2. Cut the pineapple into 4 chunks around the core

3. Place in vac pack bag with juice and vanilla seeds

4. Sous vide tight

5. After one hour remove from the bag and portion

6. Roasted directly on solid top or plancha to a golden brown

BR - Pineapple Puree


1. Blitz the pineapple in the blender until smooth and hang through muslin cloth

2. Place 1/3rd into a pan and cook out the Agar, allow to set

3. Once set, blend with lime juice, xanthan and the remaining pineapple juice

BR - Pineapple Chutney


1. Pineapple - slice on electric slicer and dice finely (ensuring no core).

2. Dry for 3 hours under pass hot lamps, stirring occasionally.

3. Mix the dice and puree until moist chutney consistency is achieved.

4. Add Vanilla seeds

5. Acidulate well with lime (the chutney needs to be high in acid to cut through the fattiness of

the duck liver).

BR - Xeres Sauce


1. Melt butter.

2. Add shallots and sauté slowly with base salt & pepper until slowly caramelised golden brown

3. In a second pan melt butter and caramelise the mushrooms, use a high heat to evaporate moisture -

then turn heat down to achieve a golden brown colour (this may be achieved in the oven)

4. Mix shallot and mushrooms when both are perfectly caramelised. Deglaze with half Xeres and reduce.

5. Gently simmer chicken stocks.

6. Add alcohol / caramelised bits to stock - reduce to consistency.

7. Finish with remaining reduced sherry vinegar, 100g fresh sliced mushrooms, black pepper and salt.

8. Pass through a chinoise.

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