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Olives of goose and duck

Surprising poultry snack.

Ingredients

1Apple syrup
40gblack olive paste
500gDuck liver mousse
1lPoultry stock
8gKappa
1kggoose rillettes
2sachets of squid ink

Preparation

  1. Put 1 kilo of goose rillettes in the food processor and add 500 grams of duck liver mousse. Blend until smooth and creamy.
  2. Pipe this mixture onto cling film in olive-sized portions. Freeze, then shape by hand so the balls resemble olives.
  3. Make 1 liter of poultry stock and add 40 grams of black olive paste (note: let the tapenade drain well so most of the oil is removed).
  4. Add the apple syrup and squid ink. Bring to a boil, reduce slightly, and strain. Let cool and add the kappa (gelling agent), then bring to a boil while stirring.
  5. Let cool to about 45°C, skewer the frozen olives on a cocktail stick, and dip twice into the warm mixture. Let thaw and serve as a bite.