Cooked by Angelina - serves four
Most people will have made or tasted Chicken Liver Parfait but I think that replacing the chicken liver for duck liver makes this Duck Liver Parfait recipe much richer and more luxurious. Perfect with some cornichons, spread on toast - but here I have added some extra little tidbits which brings the whole dish together - as well as lots of booze! Enjoy...
For the Duck Liver Parfait...
1 garlic clove
Small bunch of thyme
150mls Black Ruby Port
100mls Tawny Port
2 x Bay Leaves
400gr Duck Liver (cleaned of sinew)
4 x Eggs
400gr unsalted butter
125gr double cream
2 x freezer bags
First you need to make an alcohol reduction by thinly slicing the shallots, adding them to a pan along with the thyme, garlic (crushed), thyme and all the booze. Bring the whole to the boil and then reduce to a very thick syrup - removing the thyme once you have done so.
Now for the livers themselves - make sure that they are clean - take out all of the fatty bits, the sinew and anything that looks unappetitising and pop them in a freezer bag, along with the salt. In the other bag, add the 4 eggs and the butter.
Seal both bags up and pop them into a pan of warm water - the temperature must be 55 degrees - by doing it this way, you guarantee yourself that all of the ingredients are at the same temperature and will therefore cook the same - resulting in a better parfait.
Once you are happy that the ingredients are now 55 degrees, but the contents of both bags into a blender and whizz into a smooth paste. At this point, add the double cream and mix by hand. Then pass the mixture through a tamis or a chinois (or as fine a sieve as you can).
Now get yourself some heat proof ramekins and fill each one with the mix. Seal with foil as tight as you can and place each one in a bain marie. Place the whole lot into an oven at 100 degrees and cook until each parfait is exactly 65 degrees - you'll have to keep checking - should take 12-15 mins.
Once they hit that temperature, transfer the ramekins to a fridge and chill until cold and set.
Added Extras - My Pickled and Candied Celeriac, Apple and Fig...
Pickle Mixture - makes about 1.5ltrs
1 ltr white wine vinegar
500gr Caster Sugar
5 Star Anise
1 Stick Cinnamon
2 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp fennel seeds
Add all of the above to a pan, bring to the boil, stirring from time to time. Reduce the heat and simmer for 12 - 15 minutes. Cover and allow to cool a while, then pass through a sieve and put in a fridge.
Meanwhile peel and finely dice the apple and celeriac - for the figs, finely slice them. Put in a non-metallic bowl and cover with the pickling mix for 25 minutes max.
Make some sugar stock using 2/2 water and 1/2 caster & 1 star anise - bring to boil and simmer until light syrup. Dip very very finely sliced pieces if apple, celariac and fig for 2 min until apple is translucent. Put on silicon baking tray. In very low oven for about an hour. Remove and put on cold surface until crisp.
Smoked duck breast
Line a wok with foil. Add 75 gr jasmine tea leaves, 150 gr sugar and 200 gr rice. Season duck breast. Heat wok on very hot heat. Place duck on plate. Cover wok. Cook for. 20mins. Either remove skin or crisp skin in hot dry pan. Thinly slice
3G gelatine leaf
Warm sugar and Madeira. Soak gelatine til soft and squeeze out. Whisk into madera liquid. Into mould and in fridge until set.
Shake nuts in water then toss in sugar. Scatter over baking sheet in oven for 6-8 min until candied.
I use an all butter brioche and blitz till crumbs in a processor. Gently fry off shallot and lardons on butter. Mix with brioche. Place on baking sheet and put in medium oven until crispy.
Duck Liver Parfait...
Angela's Duck Liver Parfait recipe...
Leave a comment...
What do you think of this Duck Liver Parfait Recipe from Marsala Rama? Let us know what you think!
Unctuous parfait, smoky duck and crispy fruit