DUCK LIVER PARFAIT
Learn how to make a homemade duck liver parfait, worthy of being served at the best restaurants in France.
Provided by Michelle Minnaar
Categories Starter
Time 1h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 493 calories, Sugar 1.3 g, Sodium 38.8 mg, Fat 15.7 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.1 g, Protein 3.4 g, Cholesterol 109 mg
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
DUCK LIVER & GIN PARFAIT
These individual portions of butter-topped paté can be frozen ahead for a dinner party with friends
Provided by Good Food team
Categories Dinner, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.
- Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1⁄2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.
- For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.
- To serve, place on a plate with toast and gherkins or cornichons.
Nutrition Facts : Calories 401 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 12 grams protein, Sodium 0.15 milligram of sodium
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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