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Recipe by Barney Desmazery

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1. 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.
2. 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.
3. 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.

Per serving

535 kcalories, protein 18g, carbohydrate 2g, fat 50 g, saturated fat 31g, fibre 0g, salt 1.11 g

'This Velvety duck liver parfait has a lovely, smooth texture. It's so much better than shop-bought pâté as we knew exactly what went in it. We enjoyed eating it on toast.'

Latest comments and suggestions

• Suzanne

  17 December 2007

  Suzanne rated and commented on this recipe

  

  I made this for a special birthday meal, using organic chicken livers instead of duck. It is so easy to make, yet really impresses guests who think making homemade pate must be difficult. I added a good splash of brandy, plus put fresh thyme in the actual pate (as I didn't bother with the thyme butter topping). It was absolutely fantastic served in little ramekins with toasted sourdough bread, cornichons and Cumberland sauce. Give it a try.

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• Kate

  08 March 2008

  Kate rated and commented on this recipe

  

  I made double this recipe for a christmas starter for my family and our neighbours, and they haven't stopped talking about it since - it really is so simple to make and so beautiful - especially with the butter topping - I served mine on home made melba toasts with some red onion marmalade and the mix was fantastic. I have a little hotel in cornwall and it is going on my starters menu this year for sure!

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• Collette

  17 April 2008

  Collette rated and commented on this recipe

  

  Great recipe on the whole but think tomato puree is not necessary and a generous glug of cream is good at the point of final final mixing to make the pate lighter.

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Ingredients

• 600g duck or chicken livers , or a mix of both
• 250g pack butter , diced and slightly softened
• 2 shallots , finely sliced
• 1 garlic clove , sliced
• splash each brandy or port
• 1 tbsp tomato purée

FOR THE TOPPING

• 100g butter
• 1 tbsp thyme leaves
• 1 tsp black peppercorns
• toast, gherkin and chutney, to serve

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Difficulty and servings

Serves 6 as a starter or light lunch

Preperation and cooking times

Prep 30 mins

Cook 15 mins

Plus setting

Ingredients

• 600g duck or chicken livers , or a mix of both
• 250g pack butter , diced and slightly softened
• 2 shallots , finely sliced
• 1 garlic clove , sliced
• splash each brandy or port
• 1 tbsp tomato purée

FOR THE TOPPING

• 100g butter
• 1 tbsp thyme leaves
• 1 tsp black peppercorns
• toast, gherkin and chutney, to serve

Per serving

535 kcalories, protein 18g, carbohydrate 2g, fat 50 g, saturated fat 31g, fibre 0g, salt 1.11 g

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