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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.
Two days before serving, soak the duck livers in the milk and water with a good pinch of salt - this will help to reduce any bitterness
2.
The day before serving, start making the terrine. 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 approximately 100ml remaining and then pass through a fine sieve
3.
Slowly melt the butter in a small pan
4.
Drain the duck livers, rinse off then dry off and excess liquid. Using a high-powered liquidiser, place half of the livers, half of the reduction and half of the butter in the liquidiser
5.
Blend the mix until very smooth, then pass through a fine sieve. Repeat again with the remaining duck livers, reduction and butter
6.
Season well with salt and white pepper and taste a small amount of the mix 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 in the oven for 50 minutes. To check it is done, insert a temperature probe - the parfait should be 63°C in the centre
10.
Once cooked, remove from the oven, allow to chill and then refrigerate overnight
11.
To serve, unmould the duck liver parfait, slice off the ends and discard. Slice off 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

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.