Name: Duck liver & gin parfait
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 50g unsalted butter; 2 shallots finely chopped; 400g pack duck or chicken liver cleaned; 1 heaped tsp thyme leaves; 2 tbsp gin; 170ml pot double cream; 100g unsalted butter; 16 juniper berries chopped; 2 tsp thyme leaves; thinly sliced seed bread or brioche toasted; a few gherkins or cornichons

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Duck liver & gin parfait

Duck liver & gin parfait

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 10 mins

Plus chilling

A star rating of 3.6 out of 5.3 ratingsRate

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These individual portions of butter-topped paté can be frozen ahead for a dinner party with friends

Freezable (Freeze up to 1 month)

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Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter
2 shallots

finely chopped
400g pack duck or chicken liver

cleaned
1 heaped tsp thyme leaves
2 tbsp gin
170ml pot double cream

For the topping

100g unsalted butter
16 juniper berries

chopped
2 tsp thyme leaves

To serve

thinly sliced seed bread or brioche

toasted
a few gherkins

or cornichons

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Nutrition: per serving

kcal401
fat37g
saturates22g
carbs1g
sugars1g
fibre0g
protein12g
salt0.15g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

To serve, place on a plate with toast and gherkins or cornichons.

Recipe from Good Food magazine, November 2011

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A star rating of 3.6 out of 5.3 ratings

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