Duck Liver Parfait
This is a very delicate and rich terrine and needs to be handled very gently.
Ingredients
400g Luv-a-Duck, Duck Livers
250ml milk
50ml port
50ml brandy
1 small onion, finely chopped
2 cloves garlic, peeled and sliced
1 sprigs thyme
4 eggs
400g melted butter
Sea salt and freshly milled black pepper
Method
- In a suitable pan place the onion, garlic and thyme with the port and brandy.
- Reduce down on a high heat until it becomes a syrup. Remove the thyme.
- Place the livers in the milk. soaking in milk removes any residual blood and makes the liver more mild to taste. Remove livers from milk.
- Take one tablespoon of the butter and warm it in a fry pan and put in the livers. Sprinkle with sea salt and allow the livers to just warm through.
- Put the reduction and the livers into a food processor and blend well.
- Add the eggs, butter and blend, check the seasoning.
- Sieve through a fine sieve into a bowl, mix well and pour into a terrine and place on the lid.
- Place into a water bath and cook in a cool oven about 140C; for 2 hours or until set.
- When cooked, chill for up to 24 hours.
Chef’s tips
Soak the livers in milk for 2 hours.
SERVING SUGGESTION:
Dip the terrine into a hot water bath for a moment to losen the parfait and turn out onto a platter. Slice and serve.
This is great to serve as an entre.