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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 is first salted and marinated, then briefly scalded before undergoing a 24-hour dry-aging process to ensure the flavors become even more concentrated.

The top of the liver is adorned with a caramelized walnut and cocoa nib tuile, adding a sophisticated, crunchy texture to the silky liver. The dish is complemented by fresh red currant cream and an elegant Tokaji Aszú jelly, bringing the rich aromas of the world-famous Hungarian dessert wine to the plate. The balance of sweet and tart fruitiness combined with the noble wine creates a perfect harmony with the rich flavor profile of the liver.

The course is served with Aunt Ilonka’s homemade “kalács” (brioche), which is freshly prepared every day—the dough is kneaded by hand to achieve the perfect consistency. This soft, slightly sweet brioche serves as the ideal foundation for the duck liver, not only absorbing its creaminess but beautifully accompanying its flavors.

This dish is a tribute to the tradition of Hungarian duck liver and modern fine dining technology alike, making it the ideal choice for those seeking a truly special duck liver appetizer in one of Budapest’s most iconic restaurants.

Allergens: gluten (1), eggs (3), peanuts (5), milk (7), nuts (8)

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