Citrus Shrub Duck Paté with Chocolate Glaze and Pistachio

Food: Mattia Risaliti Styling: Milia Seyppel Photo: Oliver Schwarzwald

Fine acidity with the fat duck:

Not everyone likes duck liver. So watch out! But if you are up for it, you will be surprised how well the subtle chocolate, spicy paté and the refreshing acidity of the shrub complement each other - a truly extraordinary pairing.

As already mentioned with the blueberry shrub, the shrub is a vinegar-based fruit or vegetable lemonade. A sour-sweet blend, complex with different layers of flavour.

The origin is said to be in the Middle East. The mixture of sugar and vinegar makes the drink keep for a long time without refrigeration. This explains its origin.

In the 17th century, shrubs found their way to Europe and the rest of the world. It became especially popular in England and the USA. The shrub disappeared with the refrigerator, when food and drinks could be preserved more easily. In recent years it has regained popularity and is finding its way back into bars. It is an interesting alternative with a flavour that is still unfamiliar and exotic to those who use it.

Citrus Shrub:

2 grapefruits, roughly chopped

5 tangerines, chopped

2 blood oranges, roughly chopped

100 g celery, roughly chopped

350 g granulated sugar

300 ml apple vinegar

1 tablespoon fennel seeds

Wash the treated fruit hot and thoroughly. Then coarsely and put in a large container with the celery, sugar, except the vinegar. Set aside for 24 hours and shake a few times during this time to mix the ingredients further. The citrus fruits release liquid and the sugar begins to dissolve. Now add the vinegar, close the jar again and shake. Leave to rest again for 24 hours. Again, shake several times during this time. Once the sugar has completely dissolved, strain the mixture through a sieve into a bowl. Then transfer the liquid to a clean glass jar. The shrub can be stored in the refrigerator for several months.

To serve:

Add 30 ml of syrup to 130 ml of ice-cold soda water, tonic water or lemonade.

Pairing:

Duck pate with chocolate glaze and pistachios:

For 5 servings

85 g duck fat

1 shallot

85 sliced duck liver

1/4 teaspoon herbs de Provence

1 clove of garlic

1/4 ground black pepper

1 teaspoon cognac

Place the duck fat in a frying pan and fry over a medium heat for 4 to 5 minutes until the fat has melted and one part is lightly browned. Add the shallots and fry briefly, stirring occasionally. Now add the duck liver, herbs de Provence and garlic and fry everything over a medium heat for another 2 minutes, stirring occasionally. Add the salt and pepper. Put the mixture in a blender, add the cognac and puree. Blend it until it has liquefied. For a finer pâté, pass the mixture through a fine sieve. Then leave the pâté to cool for at least 1 1/2 hours, then cover and place in the fridge.

The chocolate icing :

70 g plain chocolate glaze

Pistachio: 50 g chopped pistachios

Coarsely chop the chocolate glaze and melt it over a bain-marie. To serve, remove the cold duck patè from the fridge and cut into thin slices. Place on a plate, pour the lukewarm glaze over it and sprinkle the pistachios on top.