DUCK LIVER PARFAIT

Learn how to make a homemade duck liver parfait, worthy of being served at the best restaurants in
France.

1kg (2lbs) duck livers, washed

500ml (2 cups) milk
15ml (1 tbsp) butter
15ml (1 tbsp) oil
3 shallots, peeled and sliced
2 garlic cloves, peeled and crushed
2 thyme sprigs, washed
125ml (½ cup) port
125ml (½ cup) brandy
8 eggs
800g (2¾lbs) butter, melted and war

Instructions
1. Two days before serving cut away and discard any large sinews from the duck livers.
2. Soak the livers in milk, 500ml (2 cups) of water and 10ml (2 tsp) salt, overnight. This will help
to reduce any bitterness.
3. The day before serving, start making the parfait. Rinse the livers, pat dry and set aside.
4. 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.
5. Preheat the oven to 130°C/27°0F/gas mark ½.
6. 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.
7. Sieve the mixture to ensure the parfait is perfectly smooth.
8. 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.
9. 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.

Notes
• If you used ramekins, you simply serve them as is so that guests can help themselves to the
individual portions. 
• If you used a terrine tin, you’ll need to briefly dunk the parfait in hot water,  but do not submerge it!
This will let the sides loosen up, so that you can flip the terrine onto a serving platter, turning it
into a fantastic centrepiece with all the trimmings as a starter.
DUCK LIVER PATE (Gourmet Travel Life)

200 gm butter, coarsely chopped

2 golden shallots, thinly sliced
2 garlic cloves, finely chopped
2 tbsp thyme leaves
100 gm bacon, finely chopped
500 gm duck livers, cleaned
50 ml brandy
1 tbsp red wine vinegar
60 ml (¼ cup) pouring cream
150 ml clarified butter (see note)

To serve: toasted baguette

Heat 30gm butter in a large saucepan over medium-high heat. Add shallot, garlic and thyme and
cook, stirring occasionally, until shallot is soft (5-6 minutes). Add bacon, cook until crisp (2-3 minutes),
season to taste, then transfer mixture to a food processor. Heat 30gm butter in same pan, add livers
and cook until brown (1-2 minutes each side), then add to food processor. Return pan to heat,
deglaze with brandy, cook for 2-3 minutes, scraping base of pan with wooden spoon, then add to food
processor. Add vinegar and remaining butter to food processor, process until smooth, then add cream
and process to combine. Adjust seasoning to taste, pass through a fine metal sieve, spoon into a 2½
cup-capacity mould to 2cm below rim and refrigerate until surface is just set (15-20 minutes). Pour
over clarified butter to cover and refrigerate until set (2-3 hours).

For pickled shallots and curly endive salad, combine wine, vinegar and sugar in a saucepan. Season
to taste and stir over medium-high heat until sugar dissolves. Bring to the boil, add shallot, remove
from heat and stir to combine. Cool, drain shallot, reserving 1 tbsp of pickling liquid, and transfer to a
bowl. Add curly endive and set aside. Whisk pickling liquid and olive oil to combine, season to taste,
drizzle over curly endive mixture and toss lightly. Serve with pâté and toasted baguette.

NOTES
To clarify butter, cook butter over a low heat until fat and milk solids separate. Strain off clear butter
and discard milk solids. You will lose about 20 per cent of the volume in milk solids.
DUCK LIVER PATE
JACQUES PÉPIN NOVEMBER 1996
JAQUES PEPIN'S KITCHEN: COOKING WITH CLAUDINE

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the
pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
YIELD Makes 1/2 cup, enough for about 16 toasts

INGREDIENTS
3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

PREPARATION
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.

DUCK LIVER PATE

https://www.youtube.com/watch?v=rzw29dh-iUs

600g duck liver, cleaned, bile removed

450 g skinless, boneless chicken breasts
sliced 2 red onions, chopped
6 cloves of garlic, crushed
50g duck fat
1 bay leaf
300ml Port wine
ground black pepper
sea salt
250g unsalted butter, softened, cut into cubes

1. Saute chicken breasts in duck fat. Add duck liver. Add red onions, garlic, bay leaf. Add port
wine and season with salt.
2. Process with a hand blender and then add softened butter and continue to blend.