Duck Liver With Chervil 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.

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 PATE WITH CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
• Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.

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 WITH CHERVIL

Steps:

• Cut the onion lengthwise in half. Put the halves on a flat surface and cut crosswise into thin slices. There should be about 1/2 cup.
• Cut off and reserve the tips of the endive. Cut the remaining endive into 2-inch lengths. Cut each piece lengthwise into very thin strips. There should be about 1 cup loosely packed.
• Put the quartered cabbage on a flat surface and cut it crosswise into very thin shreds. There should be about 2 cups.
• Pull off the top leaves from the stems of chervil. There should be about 2 cups. Reserve 10 or 12 leaves for garnish.
• Heat the corn oil in a heavy skillet. When it is hot and almost smoking, carefully slide the foie gras slices into the skillet. Sprinkle with salt and pepper. Cook over high heat about 45 seconds. Carefully turn each slice and cook about 1 minute longer. Remove and drain.
• Add half of the hazel oil to the skillet and when it is hot add the onion and red cabbage. Add salt and pepper and cook, stirring, about 1 minute. Add the remaining hazelnut oil. Stir and add the balsamic vinegar. Toss briefly and pour the mixture into a mixing bowl. Add the endive strips and chervil. Toss well.
• Arrange pieces of the reserved endive tips around an oval or round platter, alternating them with the reserved chervil leaves. Spoon the red cabbage mixture in the center. Arrange the foie gras slices over the red cabbage mixture.