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Duck Liver Parfait


With Laurent Loudeac

Duck Liver Parfait

Serves: 6
Costs: $20
Time: 45minutes

Ingredients
500 grams duck liver
100 grams streaky bacon, chopped
1/2 onion, peeled and chopped
2 cloves garlic, crushed
250 grams melted butter infused with 1 sprig thyme, 1 bay leaf
Salt/pepper to taste
1 splash port wine or red wine
2 tbsp oil

Method
In a pan sweat off the trimmed  liver really quickly in 1 tbsp oil.
Take off and put aside.
Then in the same pan sweat the onion, bacon and garlic in the remaining oil until slightly cooked.
Drain excess fat and deglaze with port or red wine, reduce and cool down.
Once the liver and the onion are cooled, put them into a food processor and blend until smooth
Then add the cold but melted butter slowly, season to taste then pass through a fine sieve to obtain a smooth  consistency.
Then pour into ramequins or jars and cook in a bain marie (water bath) covered  for about 20/25minutes at 150C.
Once cooked, take off bath and cool down in the fridge.
You can top up with a thin layer of duck fat or butter or, even better, a thin layer of jellified sweetened port or red wine.
Enjoy with nice crusty French bread and a relish.

(Broadcast 28 August 2012)


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