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Duck liver & gin parfait

Duck liver & gin parfait

A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 6

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

  • Freezable (Freeze up to 1 month)
Nutrition: per serving
low insalt0.15g


  • 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


  • 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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