DUCK LIVER PARFAIT, CHERRY COMPOTE & SOURDOUGH CROUTES
This smooth duck liver parfait with a hint of Grand Marnier and Morello cherry jam can be made ahead, ready for a dinner party. Serve on toast as a starter or canapé
Provided by Rosie Birkett
Categories Buffet, Canapes, Starter
Time 55m
Yield Makes two small jars; serves 10 as a canapé
Number Of Ingredients 16
Steps:
- Heat a piece of the butter in a frying pan. Once melted and sizzling, add the shallots, thyme, peppercorns and coriander seeds with a pinch of salt. Cook, stirring, for 3-4 mins, until the shallots begin to colour, then turn up the heat slightly, add the livers and cinnamon and cook for 3-4 mins. Splash in the madeira and bubble until reduced by about half. Transfer to a bowl to cool and grate over some fresh nutmeg.
- Once cool, transfer the mix to a blender, add the butter and Grand Marnier and blitz. Check for seasoning, then pass through a fine sieve. Pour into ramekins or small bowls, leaving a gap for the cherry topping, and place in the fridge to set.
- To make the cherry glaze, very gently melt down 80g of the cherry compote with the vinegar and a pinch of salt. Allow to cool slightly, then top the parfait with the cherry mix. Return to the fridge to set for a couple more hours. Can be made up to two days in advance.
- To make the sourdough croutes, heat oven to 180C/160C fan/gas 4. Toss your sourdough with a really generous pinch of salt, a good drizzle of olive oil and the thyme leaves. Roast in the oven for 15-20 mins until crisp and golden. The croutes can be made a day ahead and kept in an airtight container. Let guests spread the parfait over of the croutes and enjoy.
Nutrition Facts : Calories 288 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
CHERRY COMPOTE
Funny enough I didn't find a similar recipe here so I decided to post it. Serve over cheesecake.
Provided by Bethania
Categories Fruit Filling Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
- Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
- Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 3.3 mg
DUCK LIVER PâTé
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
Provided by Jacques Pépin
Categories Condiment/Spread Duck Cognac/Armagnac Fall
Yield Makes 1/2 cup, enough for about 16 toasts
Number Of Ingredients 9
Steps:
- 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
- 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
- 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
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