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December 2011

 

DuckLiverparfait


The perfect accompaniment to your Christmas table:

Duck liver parfait with port jelly

Ingredients

500g duck livers

500g butter

Three leaves gelatine

150ml brandy

300ml port

1 tsp sugar

1 tsp sherry vinegar

150ml Madeira

2 shallots, fine diced

4 sprigs thyme

6 cloves of garlic crushed

5 whole eggs

Salt and pepper

Method

Melt butter, keep room temperature and add to the livers and eggs, also at room temperature.

For the reduction combine 150 ml each of Madeira, port and brandy add the shallot, garlic and thyme and reduce to two tblspns liquid. Remove thyme sprigs then add to livers, eggs and butter.

Blend the mix in a high powered blender until totally smooth and emulsified.

Pass mix through a fine sieve with the back of a spoon.

Season generously with salt and pepper to taste.

Double line a terrine mould with cling film.

Pour mix into terrine mould.

Place in a tray and fill with water about three quarters up the side of the mould.

Cover and bake at 130 degrees for approx 1 hour.

You know it is cooked when the middle still has a very slight wobble. If it is still very liquid keep checking every 10 mins until the middle just has a slight wobble.

When cooked let cool for 1 hour then refrigerate overnight.

For the jelly, soak the gelatine in cold water for 20 mins and combine 200ml port with the sugar and vinegar and warm through. Add the soaked gelatine and whisk through, let the liquid come to room temperature. Then pour onto the top of the chilled parfait. Refrigerate for two hours.

Your jelly should now be set.

Turn the parfait out onto a chopping board, the jelly will be on the bottom. Turn over and using a hot knife, slice a piece about one and a half cm thick, arrange on a plate and serve with a homemade chutney and buttered sourdough toast.