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Duck Liver Parfait Recipe

By 14th April 2021Articles, Lifestyle, News

Duck Liver Parfait Recipe

Ideal as a summer starter, impress your family and friends with this restaurant-standard dish.



750 g (1½ lb) duck livers, soaked for at least 24 hours in cold milk

1 garlic clove, crushed

Pinch of freshly grated nutmeg

Salt and freshly ground white pepper

Pink salt pinch will keep the terrine pink inside

3 eggs

900 ml (1½ pints) double cream

3 tablespoons brandy

About 3 tablespoons Veal jus or bought alternative (optional)



Pre-heat the oven to 130°C/325°F/gas 3.

Butter a 30 × 8 × 8 cm (12 × 3 × 3 in) terrine dish with a lid, a 900 g (2 lb) loaf tin and line them all with greaseproof paper.

Soaking the livers in milk removes any bitter taste. Drain the milk from the livers and discard the milk. For the best results, use a food processor or liquidizer. Blitz the livers in the processor with the garlic, nutmeg, salt and pepper and pink salt until smooth.

Add the eggs and blitz for a further one minute. Add the cream, brandy and jus, if using. (The jus is optional for this recipe, but it gives a little extra depth and flavour to the parfait.) Continue to blitz for a few seconds and then check for seasoning. The parfait should now be pushed through a fine sieve to give a smoother consistency and it will be quite runny.

Pour the mix into the prepared terrine or moulds and cover with a lid. Stand in a tray filled with warm water to come half-way up the sides of the terrine to ensure a slow, steady cooking, and cook in the pre-heated oven for about 40 minutes. Make sure the parfait is checked after 35 minutes. It is ready when it is just firming to the touch. It will, of course, continue to cook once removed from the oven until it has completely cooled. Remove from the water bath and leave to cool, then chill for 2–3 hours.

To serve the parfait, dip the mould into hot water and turn it over on to a chopping board. Remove the greaseproof paper and slice with a knife dipped in hot water as needed. The parfait can be wrapped in cling film and kept in the fridge for 2–3 days.

Recipe kindly supplied by Thurlestone.

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