Parfait or Perfect.... It's up to You!
- Take a kg of Duck Liver and soak for two days in 1 litre of milk and 500ml cold water and a good pinch of salt to draw out bitterness.
- 1 x garlic clove
- 1 x red onion
- 6 x sprigs of thyme
- 1 x sprig fresh rosemary
- 6 x pepper corns
- 3 x star anise
- 1 x clove
- Zest of one orange
- 150 ml of port (your choice)
- 150 ml brandy (your choice)
- 150 ml red wine (your choice)
- 2 whole eggs
- 350 grams of butter
- Lightly sweat off the onion, add garlic, thyme, rosemary and liquor, and reduce until you get a syrupy consistency.
- Melt butter in a separate pot.
- Place half the duck livers in a high-speed blender with one egg and half the reduction, minus the aromatics.
- Blend on high speed and slowly add half the butter and pass through a fine sieve.
- repeat with the second batch.
- Add a generous amount of seasoning (salt & pepper) and taste.
- Pour mixture into a terrine mould or bread tin lined with cling film covering the top of the mixture, and back at 110 degrees Celsius for +- 30 minutes in a water bath.
- Centre of the parfait should reach 63 degrees.
- Place in the fridge to set for a few hours.
Enjoy with a lovely pickle and some fresh baked bread lightly toasted.
Open a bottle of noble late harvest and the rest of your day will be bliss!
Please feel free to post any comments or any questions below.
Head Chef | Hartford House