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.
Ingredients
Duck liver parfait
- 1kg duck liver
- 475ml of milk
- 100ml of water
- 2 shallots
- 1 garlic clove
- 1 sprig of fresh rosemary
- 6 sprigs of thyme
- 2 bay leaves
- 150ml of brandy
- 150ml of port
- 150ml of Madeira
- 300g of butter
- white pepper
- salt
- olive oil
To plate
- 2 smoked duck breasts
- 6 slices of bread, toasted
- 6 tbsp of chutney
Equipment
- Fine sieve
- Bain-marie
- Thermometer
- Liquidiser
- 2 pint terrine mould
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
- 475ml of milk
- 100ml of water
- salt
- 1kg duck liver
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
- 1 garlic clove
- 2 shallots
- 2 bay leaves
- 6 sprigs of thyme
- 1 sprig of fresh rosemary
- 150ml of port
- 150ml of Madeira
- 150ml of brandy
3
Slowly melt the butter in a small pan
- 300g of butter
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
- olive oil
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
- 6 slices of bread
- 6 tbsp of chutney
- 2 smoked duck breasts
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Duck liver parfait with smoked duck breast
