Velvety Duck Liver Parfait

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Duck livers, butter and a little seasoning make a rich, almost mousse-like parfait that is best served in thin slices or spooned from a chilled dish.

Serves: 6 people

Preparation time: 180 min

Ingredients

• Duck livers – 450 g, trimmed
• Butter – 300 g
• Shallot – 1, sliced
• Garlic – 1 clove
• Fresh thyme – 1 tsp
• Tomato puree – 1 tsp
• Brandy or madeira – 2 tbsp
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Trim the duck livers carefully and pat them dry. Leave them out of the fridge for a short while so they lose their chill.
STEP 2
Melt part of the butter in a frying pan and soften the shallot, garlic and thyme. Add the livers and cook until the outside colours well but the centre is still tender.
STEP 3
Stir in the tomato purée and deglaze with the brandy or madeira. Cook just long enough for the alcohol smell to mellow.
STEP 4
Transfer the pan contents to a blender with the remaining butter and blend until very smooth. Pass through a fine sieve if you want the classic velvety finish.
STEP 5
Season well, spoon into a dish or ramekins and chill until set. Take it out of the fridge a little before serving so the texture softens slightly.