Josh Eggleton provides a brilliantly simple duck liver parfait recipe that is coupled with subtly smoked duck breast and a sweet chutney. Add some warm toast and a glass of sauternes to make this meal a little slice of heaven

Method
1.
The day before you make this duck liver parfait recipe, soak the duck livers in the milk and water with a good pinch of salt; this will help to reduce bitterness
2.
On the day of serving, slice the shallots, crush the garlic and place both in a wide pan with the fresh rosemary, sprigs of thyme, bay leaves, brandy, port and Madeira. Heat gently, reducing down until you have approx 100ml remaining and then pass through a fine sieve
3.
Slowly melt the butter in a small pan
4.
Drain the duck livers and wash off excess liquid. Using a high powered liquidiser, place half the livers, half the reduction and half the butter in the liquidiser
5.
Blend the mix until very smooth then pass it through a fine sieve. Repeat again with the remaining duck livers, reduction and butter
6.
Once you have done this, season well with salt and white pepper - a small amount of the mix will have to be tasted to ensure that it is seasoned correctly. Note that it should be slightly over seasoned as it will be served at room temperature
7.
Preheat the oven to 110°C/Gas mark ¼
8.
Line a 2 pint terrine mould with cling film that has been lightly oiled on both sides. Pour the mix in; it should come just to the top
9.
Bake the terrine in a bain marie for 50 minutes. To check it is done, the parfait should be 63° in the centre - test with a thermometer
10.
Once cooked, remove from the oven, allow to chill and then refrigerate overnight
11.
To serve, unmould the duck liver parfait and slice off the ends, discarding them. Slice a 1cm thick slice and place on a small slate or starter plate
12.
Slice the smoked duck breast on an angle and lay over the duck liver parfait. Serve with warm toast and chutney
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Duck liver recipe with a medium and round red wine

Ingredients

Duck Liver Parfait

To plate

  • 6 slices of bread, toasted
  • 6 tbsp of chutney

Equipment

  1. Fine sieve
  2. Bain marie
  3. Thermometer
  4. Liquidiser
  5. 2 pint terrine mould

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Josh Eggleton's duck liver parfait recipe combines a smooth parfait with a smoked duck breast. It is a remarkable starter, ideal with toasted bread and chutney.

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