Goose Liver Escallops on Toasted Gingerbread

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Goose Liver Escallops on Toasted Gingerbread-

Squash veloute preparation:
  1. Put 1 tbsp. peanut oil in a pan and sweat the onions, garlic, and the bouquet of mixed greens. Then, add the squash, peeled and cut in large dice, and the smoked bacon rind breast, cut in large dice.
  2. Let it simmer for 15 minutes and add 4 litres of water. Cook for 30 minutes. Salt, pepper.Withdraw the bouquet of mixed greens and the bacon rind. Mix the preparation, boil and add cream and butter. Adjust the seasoning.
Gingerbread preparation:
  1. Mix the honey, sugar and spices for about 3 minutes.
  2. Then, mix 1.1 lbs. flour and 2 tsp. bicarbonate (this also takes 3 minutes). Add 2 egg yolks, 1 pint milk and 0.33 lbs. melt the butter and stir again for 3 minutes to obtain a nice, smooth gingerbread dough.
  3. Pour the dough in a buttered form and let it cook in the oven at 338 degrees F for 25 minutes.
  4. Once cooked and cooled down, take the gingerbread out of the form and cut it in slices with a bread knife.
Khaki puree preparation:
  1. Mix the peeled khakis with balsamic vinegar and maple syrup. Add salt and pepper.
Goose liver preparation:
  1. Cut slices of about 0.6 inches. Season it. Add salt and pepper.
  2. Heat a pan without any grease. Sear the goose liver 2 minutes on each side and put it on an absorbing paper afterwards.
Presentation:
  1. Toast the gingerbread. Put one teaspoon of khaki puree on top of it and place it in the middle of the serving dish. Then, put a goose liver escallop on top of it.
  2. Finally, add the well heated squash veloute to the plate.

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