Duck Liver Parfait

Duck Liver Parfait

This is quick and easy to make with great results!

For the parfait

  • 600g duck livers at room temprature
  • 250g pack butter, diced and slightly softened
  • 2 shallots, finely sliced
  • 1 spring of thyme
  • 1 garlic clove, sliced
  • 50ml port

For the topping

  • 100g butter
  • 1 bay leaf
  • 1 tsp black peppercorn
  1. in a frying pan gently heat the 250g butter, add in the shallots, garlic and sprig of thyme and gently cook for 3 mins
  2. add in the port and cook to reduce for another 3 mins the set aside to cool to room temperature
  3. remove the thyme spring and place the rest and the livers in a blender.  Blend until smooth
  4. Pour the mix into a terrine dish (or something similar) and place in a bain marie (a pan filled with water to 1/2 way up your dish)
  5. cover with baking paper and foil and bake at 120DegC for 40 mins
  6. Check to see if it is set like a soft jelly.  If not give it another 5 mins and check again.
  7. Remove from the oven, take off the foil and baking paper.  
  8. melt the remaining butter and pour over the top, sprinkle with a few peppercorns and lay in a bay leaf for decoration.
  9. chill for 12 hours before serving.

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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour
Christchurch

03 3294 465