Duck liver & gin parfait

Duck liver & gin parfait

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins Plus chilling

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freeze up to 1 month
Nutrition info

Nutrition per serving

kcalories
401
protein
12g
carbs
1g
fat
37g
saturates
22g
fibre
0g
sugar
1g
salt
0.15g

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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Method

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

Recipe from Good Food magazine, November 2011

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Comments

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andrea_beeney's picture
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Pate came out a good consistency but was a bit bland. Maybe try using more seasoning next time.

myra3376's picture
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This pate is too runny and did not set - disappointing

amsheppard's picture
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Had this at a friends - delicious - looking forward to making it myself

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