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Roasted duck liver wrapped in Iberico ham

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Ingredients for 2 servings:

  • 8 duck liver(s)
  • 8 slice(s) raw ham (Iberico)
  • 500 g goat’s yogurt
  • 2 tbsp spice mix, Arabic (Baharat)
  • 1 tsp cumin, whole
  • e.g. coconut oil

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 30 minutes

marinated in goat’s yogurt with baharat

Mix the yogurt with the baharat and cumin. Place the liver in the yogurt and marinate overnight. Remove the liver from the marinade and pat dry. Wrap each liver in a slice of Iberico cheese and fry in a pan with coconut oil. This also works on the grill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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