VELVETY DUCK LIVER PARFAIT
A little parfait makes Christmas complete, try making your own with Barney's festive recipe
Provided by Barney Desmazery
Categories Canapes, Starter, Supper
Time 45m
Yield Serves 6 as a starter or light lunch
Number Of Ingredients 10
Steps:
- Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
- Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
- Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.
Nutrition Facts : Calories 535 calories, Fat 50 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.11 milligram of sodium
DUCK LIVER & GIN PARFAIT
These individual portions of butter-topped paté can be frozen ahead for a dinner party with friends
Provided by Good Food team
Categories Dinner, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.
- Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1⁄2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.
- For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.
- To serve, place on a plate with toast and gherkins or cornichons.
Nutrition Facts : Calories 401 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 12 grams protein, Sodium 0.15 milligram of sodium
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