Duck Liver Parfait Recipes

DUCK LIVER PARFAIT

Steps:

• Two days before serving cut away and discard any large sinews from the duck livers.
• Soak the livers in milk, 500ml (2 cups) of water and 10ml (2 tsp) salt, overnight. This will help to reduce any bitterness.
• The day before serving, start making the parfait. Rinse the livers, pat dry and set aside.
• Gently fry the shallots and garlic in oil and butter until softened.
• Add the thyme then pour in the port and brandy.
• Bring the contents to a boil until the liquid has been reduced by a third.
• Lower the temperature to a minimum setting and add the livers, stirring them until they have browned, which should take around 2 minutes. Remove from the heat.
• Preheat the oven to 130°C/27°0F/gas mark ½.
• Remove the thyme sprigs and place the rest of the contents in a blender. Process until smooth.
• While the processor is running, add one cracked egg into the mix every 30 seconds. This should take around 4 minutes and the mixture should be silky smooth.
• Pour the melted butter very slowly while the motor is running.
• Season to taste.
• Sieve the mixture to ensure the parfait is perfectly smooth.
• You can either use 24 ramekins or 2 large terrine tins. Whatever you decide, pour the parfait into the dishes and place them in deep baking trays. Cover all of them with greaseproof paper.
• Fill the baking trays with water up to two-thirds of the height of the dishes.
• Place the trays in the oven and cook for 40 minutes. You need a thermometer to test whether the parfait has reached an internal temperature of 65°C/150°F. If not, cook for a few minutes longer and keep checking until the desired temperature has been reached.
• Remove from the oven and leave to cool for 30 minutes.
• You now have a choice to freeze it for later use, or you can place it in the fridge overnight to firm up.
• If you choose the latter, you can remove the greaseproof paper and spread softened butter on top of each dish to help retain its moisture and prevents oxidation.
• Serve the next day with amaretto cherries or persimmon chutney.

VELVETY DUCK LIVER PARFAIT

Steps:

• Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
• Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
• Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

DUCK LIVER PâTé

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.

DUCK LIVER PARFAIT, CHERRY COMPOTE & SOURDOUGH CROUTES

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.