Duck Liver parfait is really economical and easy to make, but it tastes luxurious and looks really fancy too. My French compatriotes would probably hate me for saying that, but I see it a little bit like a Green peace foie gras – similar in taste and texture but without the arrogance, cost or cruelty! You can also make it up to 48h ahead and save it in the fridge as an early start of a fancy meal. You can also double the measures and serve it as the master piece for a party.
Ingredients (serves 4 people)
400-500g fresh duck liver, fat, strings and green patches trimmed
20ml olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 small bunch of thyme, leaves picked
1 slice of bacon, chopped
50ml cognac or brandy
250g butter, diced
6-8 fresh sage leaves
Sea salt and freshly ground pepper
Cornichons, Brioche and salad to serve
1. Soak duck livers in the milk for 1.5 hours at room temperature. If you are using frozen livers, simply allow them to defrost in water for 1h and then soak in milk for another 30 minutes. After soaking, drain, rinse under cool water and pat dry with kitchen paper.
2. Heat a bit of oil and a nut of butter (5g) in a large frying pan. Add the onion, garlic, bay leave, thyme leaves and bacon. Cook for about 4-5 minutes, or until the onion is soft and starting to colour.
3. Add your duck livers to the pan with an extra small splash of oil and season with a pinch of salt & pepper. Cook on a high heat for 2 minutes or until the liver pieces start to plump up. Add 50ml brandy or cognac to the pan and cook it off.
4. Transfer everything to to the food processor and blend it until smooth. Add the remaining 120g of butter to the food processor, bit by bit, and season with another good 2 good pinches of salt and pepper. Pass through a fine sieve if you have one and spoon it into a serving bowl and place in the fridge to start the setting process.
5. To make the clarified butter, place the remaining 125g of butter on low heat and cook slowly until the white dairy and clear oil are separated. Clean any impurities off the top and pour the clear liquid into a separate pan, before placing it on medium heat. After a couple of minutes, add the sage to the butter to fry and take the pan off the heat. Let it cool down and pour over the cooler pate mixture. Refrigerate the finished parfait for at least 4-5 hours or until the top layer looks hard and thick.
6. Serve the parfait with cornichons, fresh butter, freshly toasted brioche and a green leave salad.
Some people like to eat the sage flavoured clarified butter with the parfait, but you don’t have to. Even if you decide not to eat it, it’s still playing a key role to locking in the flavours and keeping the parfait fresh. You can save it up 4-5 days in the fridge when sealed. If you can’t find duck liver, replace with chicken liver. /em>
Click here for a Valentine’s version of this dish!