DUCK LIVER PARFAIT

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PREP TIME 20 minutes
COOK TIME 20-40 minutes
SERVES 4

INGREDIENTS

2 shallots, finely diced

2 cloves garlic, thinly sliced

3 tbsp butter

5 cornichons, finely chopped

4 sprigs thyme

2 pinches salt

1 tsp crushed peppercorns

2 tbsp cold butter, cubed

2 tsp brandy

500g duck livers

2 tsp olive oil

METHOD

Step 1 

In a medium-sized pan, melt 3 tablespoons of butter over medium heat until it starts to bubble.

Add the shallots and garlic, and cook until soft and fragrant.

Stir in the thyme sprigs, cornichons, salt, and crushed peppercorns.

Step 2

Add the duck livers to the pan and brown them off, ensuring they are cooked through but still tender.

Once browned, pour in the brandy and carefully flambe it to burn off the alcohol.

Step 3

Remove the thyme sprigs, then transfer the mixture to a food processor.

Add the cubed cold butter and blitz until smooth, light, and creamy.

Step 4

Spoon the parfait into serving dishes or ramekins.

Allow it to set in the fridge for 15-30 minutes before serving.

Note: Olive Oil can be brushed over the parfait as a finishing touch to prevent drying if stored for longer.