Velvety duck liver parfait

Name: Velvety duck liver parfait
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 250 grams pack butter, diced and slightly softened; 2 shallots, finely sliced; 1 garlic clove, sliced; 1 Tbsp each brandy or port; 1 Tbsp tomato purée; 100 grams butter; 1 Tbsp thyme leaves; 1 teaspoon black peppercorn; 1 serving toast, gherkin and chutney, to serve; 600 grams duck or chicken liver, or a mix of both

Velvety duck liver parfait requires around 45 minutes from start to finish. One portion of this dish contains roughly 1g of protein, 47g of fat, and A mixture of a mix of both, garlic clove, peppercorn, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: Tufted Duck And Chicken Liver Parfait, Liver Parfait, and Poultry Liver Parfait With Pear.

Instructions

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.

Ingredients you will need

Shallot

Butter

Garlic

Equipment you will use

Frying Pan

Add the brandy and port, boil down as quickly as possible if the sauce catches light for an instant, then all the better.

Ingredients you will need

Brandy

Sauce

Port

Remove the pan from the heat and leave to cool completely.

Equipment you will use

Frying Pan

Season the livers generously, then tip the contents of the pan into a food processor with the tomato pure 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.

Ingredients you will need

Seasoning

Butter

Tomato

Equipment you will use

Food Processor

Sieve

Bowl

Frying Pan

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.

Ingredients you will need

Butter

Equipment you will use

Microwave

Bowl

Frying Pan

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.

Ingredients you will need

Peppercorns

Butter

Thyme

Equipment you will use

Bowl

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.

Ingredients you will need

Gherkins

Chutney

Toast

Equipment

Ingredients

Servings:

250grams

pack butter, diced and slightly softened 2

shallots, finely sliced 1

garlic clove, sliced 1Tbsp

each brandy or port 1Tbsp

tomato purée 100grams

butter 1Tbsp

thyme leaves 1teaspoon

black peppercorn 1serving

toast, gherkin and chutney, to serve 600grams

duck or chicken liver, or a mix of both

Recommended wine: Cream Sherry, Moscato Dasti, Port

Parfait works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.