Best 3 Velvety Duck Liver Parfait Recipes

DUCK LIVER PARFAIT

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.

DUCK LIVER PâTé

Steps:

• 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
• 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
• 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
• 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

CHICKEN LIVER PARFAIT

Steps:

• Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
• Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
• Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.