Duck liver & gin parfait
These individual portions of butter-topped paté can be frozen ahead for a dinner party with friends
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus chilling
Freeze up to 1 month
- 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.
PER SERVING
401 kcalories, protein 12g, carbohydrate 1g, fat 37 g, saturated fat 22g, fibre 0g, sugar 1g, salt 0.15 g
Recipe from Good Food magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1759638/
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Ingredients
- 50g unsalted butter
- 2 shallots , finely chopped
- 400g pack duck or chicken livers , 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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus chilling
Freeze up to 1 month
Ingredients
- 50g unsalted butter
- 2 shallots , finely chopped
- 400g pack duck or chicken livers , 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
PER SERVING
401 kcalories, protein 12g, carbohydrate 1g, fat 37 g, saturated fat 22g, fibre 0g, sugar 1g, salt 0.15 g
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28 November 2011
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25 February 2012
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23 December 2012
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