Duck liver parfait with smoked duck breast

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.

First published in 2015
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Duck liver parfait

To plate


  • Fine sieve
  • Bain-marie
  • Thermometer
  • Liquidiser
  • 2 pint terrine mould


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
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
Slowly melt the butter in a small pan
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
Blend the mix until very smooth, then pass through a fine sieve. Repeat again with the remaining duck livers, reduction and butter
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
Preheat the oven to 110°C/Gas mark ¼
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
  • olive oil
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
Once cooked, remove from the oven, allow to chill and then refrigerate overnight
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
Slice the smoked duck breast on an angle and lay over the duck liver parfait. Serve with warm toast and chutney
First published in 2015

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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