Duck liver with Tokaji Aszú and Aunt Ilonka’s brioche
Duck liver with Tokaji Aszú and Aunt Ilonka’s brioche

Duck liver with Tokaji Aszú and Aunt Ilonka’s brioche
This duck liver dish holds a prominent place among VIRTU’s appetizers, showcasing one of the most classic ingredients of Hungarian fine dining. The carefully selected Hungarian duck liver undergoes a 24-hour dry-aging process to achieve a deeper, more concentrated flavor.
The liver is topped with a caramelized walnut and cocoa nib tuile, adding a refined crunchy contrast to its silky texture. It is complemented by red currant cream and an elegant Tokaji Aszú jelly, bringing the noble character of the iconic Hungarian dessert wine to the composition.
The course is served with Aunt Ilonka’s homemade ‘kalács’, a soft, slightly sweet brioche prepared fresh each day, providing the perfect base for the rich duck liver.
This dish is a tribute to Hungarian duck liver tradition and modern fine-dining craftsmanship, making it an ideal choice for guests seeking a truly special appetizer in one of Budapest’s most iconic restaurants.
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