Duck Liver Parfait with Smoked Duck Breast

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Milk-soaked duck livers, reduced fortified wines and plenty of butter make a refined parfait that is rich, smooth and worth making ahead.

Serves: 6 people

Preparation time: 1440 min

Ingredients

• Duck livers – 1 kg
• Milk – 475 ml
• Water – 100 ml
• Shallots – 2
• Garlic – 1 clove
• Rosemary – 1 sprig
• Thyme – 6 sprigs
• Bay leaves – 2
• Brandy – 150 ml
• Port – 150 ml
• Madeira – 150 ml
• Butter – 300 g
• White pepper – to taste
• Salt – to taste
• Smoked duck breast – to serve

Method

STEP 1
Soak the duck livers in the milk and water with a pinch of salt for several hours or overnight to soften their bitterness. Drain and dry them before you cook.
STEP 2
Simmer the shallots, garlic, rosemary, thyme, bay, brandy, port and Madeira until the liquid reduces to a concentrated, fragrant syrup. Strain out the aromatics.
STEP 3
Melt the butter separately. Blend half the livers with half the reduction and half the butter until smooth, then repeat with the rest. Pass through a fine sieve for the silkiest finish.
STEP 4
Season a little more assertively than you think necessary, because cold parfait needs strong seasoning to taste full. Pour into a lined terrine mould.
STEP 5
Bake gently in a bain-marie until just set, cool fully and chill overnight. Serve in slices with smoked duck breast and toasted bread.