Duck liver parfait

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Duck liver parfait

Serves 6


200g butter, diced, at room temperature

2 shallots, finely sliced
2 garlic cloves, sliced
500g duck livers, trimmed of any sinew

Salt and black pepper

Splash of brandy or port 

1 tbsp tomato purée

 

To serve:

Toast

Cornichons

Onion chutney


  1. Melt 80g of the butter in a large pan over a medium heat and cook the shallots and garlic for 3-4 minutes until softened. Turn the heat to high and add the livers. Season with salt and plenty of black pepper and cook for 4-5 minutes until browned on all sides.
  2. Add the brandy or port and allow to bubble until almost completely evaporated. Remove from the heat and leave to cool completely.
  3. Transfer the contents of the pan into a food processor and add the tomato purée and remaining butter. Whizz until smooth.
  4. Push the mixture through a fine sieve into a bowl. Add extra salt and pepper to taste.
  5. Place in the fridge to set — it will keep for up to three days.
  6. To serve, use two spoons to form quenelles, or almond shapes. Place each quenelle on a serving plate and serve with plenty of slices of toast, cornichons and some onion chutney.

Per Serving

369kcals, 30.9g fat (18.3g saturated), 4.4g carbs (0.4g sugars), 16.2g protein, 0.1g fibre, 0.312g sodium