Best 3 Duck Liver Gin Parfait Recipes
Indulge in a culinary journey with our exquisite Duck Liver Gin Parfait, a harmonious blend of rich flavors and textures. This delectable parfait features a creamy and velvety duck liver mousse, complemented by a refreshing gin jelly and a crispy pistachio crumble. It's a perfect balance of sweet and savory, with a hint of juniper and citrus from the gin. As a bonus, we've included three additional parfait recipes that offer unique味覚 sensation. Dive into the decadent Chocolate and Salted Caramel Parfait for a classic indulgence, or try the refreshing Mango and Coconut Parfait for a tropical twist. For a unique savory option, the Smoked Salmon and Avocado Parfait is sure to impress. With detailed instructions and helpful tips, these recipes promise an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
VELVETY DUCK LIVER PARFAIT
A little parfait makes Christmas complete, try making your own with Barney's festive recipe
Provided by Barney Desmazery
Categories Canapes, Starter, Supper
Time 45m
Yield Serves 6 as a starter or light lunch
Number Of Ingredients 10
Steps:
- Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
- Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
- Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.
Nutrition Facts : Calories 535 calories, Fat 50 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.11 milligram of sodium
DUCK LIVER PARFAIT
Learn how to make a homemade duck liver parfait, worthy of being served at the best restaurants in France.
Provided by Michelle Minnaar
Categories Starter
Time 1h30m
Number Of Ingredients 11
Steps:
- Two days before serving cut away and discard any large sinews from the duck livers.
- Soak the livers in milk, 500ml (2 cups) of water and 10ml (2 tsp) salt, overnight. This will help to reduce any bitterness.
- The day before serving, start making the parfait. Rinse the livers, pat dry and set aside.
- Gently fry the shallots and garlic in oil and butter until softened.
- Add the thyme then pour in the port and brandy.
- Bring the contents to a boil until the liquid has been reduced by a third.
- Lower the temperature to a minimum setting and add the livers, stirring them until they have browned, which should take around 2 minutes. Remove from the heat.
- Preheat the oven to 130°C/27°0F/gas mark ½.
- Remove the thyme sprigs and place the rest of the contents in a blender. Process until smooth.
- While the processor is running, add one cracked egg into the mix every 30 seconds. This should take around 4 minutes and the mixture should be silky smooth.
- Pour the melted butter very slowly while the motor is running.
- Season to taste.
- Sieve the mixture to ensure the parfait is perfectly smooth.
- You can either use 24 ramekins or 2 large terrine tins. Whatever you decide, pour the parfait into the dishes and place them in deep baking trays. Cover all of them with greaseproof paper.
- Fill the baking trays with water up to two-thirds of the height of the dishes.
- Place the trays in the oven and cook for 40 minutes. You need a thermometer to test whether the parfait has reached an internal temperature of 65°C/150°F. If not, cook for a few minutes longer and keep checking until the desired temperature has been reached.
- Remove from the oven and leave to cool for 30 minutes.
- You now have a choice to freeze it for later use, or you can place it in the fridge overnight to firm up.
- If you choose the latter, you can remove the greaseproof paper and spread softened butter on top of each dish to help retain its moisture and prevents oxidation.
- Serve the next day with amaretto cherries or persimmon chutney.
Nutrition Facts : Calories 493 calories, Sugar 1.3 g, Sodium 38.8 mg, Fat 15.7 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.1 g, Protein 3.4 g, Cholesterol 109 mg
DUCK LIVER & GIN PARFAIT
These individual portions of butter-topped paté can be frozen ahead for a dinner party with friends
Provided by Good Food team
Categories Dinner, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.
- Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1⁄2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.
- For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.
- To serve, place on a plate with toast and gherkins or cornichons.
Nutrition Facts : Calories 401 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 12 grams protein, Sodium 0.15 milligram of sodium
Tips:
- Ensure the duck livers are fresh and of good quality.
- Soak the livers in milk for at least 30 minutes before cooking to remove any impurities and mellow the flavor.
- Cook the livers gently over low heat to prevent them from becoming tough.
- Do not overcook the livers, as they will become dry and crumbly.
- Season the livers with salt and pepper to taste.
- Use a food processor or blender to purée the livers until smooth.
- Strain the purée through a fine-mesh sieve to remove any lumps.
- Incorporate the gin, cream, and eggs into the liver purée and mix until well combined.
- Pour the mixture into individual serving glasses or ramekins.
- Cover the glasses or ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Garnish the parfaits with chopped pistachios, grated chocolate, or fresh berries before serving.
Conclusion:
The Duck Liver Gin Parfait is an exquisite and indulgent dish that is perfect for a special occasion. The combination of rich duck liver, smooth gin, and creamy custard creates a flavor profile that is both complex and harmonious. The parfait is also visually appealing, with its elegant layers and delicate garnish. If you are looking for a unique and memorable dessert, the Duck Liver Gin Parfait is sure to impress.
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