Duck liver & gin parfait

Duck liver & gin parfait

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(3 ratings)

Prep: 20 mins Cook: 10 mins Plus chilling


Serves 6
These individual portions of butter-topped paté can be frozen ahead for a dinner party with friends

Nutrition and extra info

  • Freeze up to 1 month

Nutrition: per serving

  • kcal401
  • fat37g
  • saturates22g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein12g
  • salt0.15g
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  • 50g unsalted butter
  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 400g pack duck or chicken liver, cleaned
  • 1 heaped tsp thyme leaves
  • 2 tbsp gin



    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

  • 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


  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.

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Comments, questions and tips

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23rd Dec, 2012
Pate came out a good consistency but was a bit bland. Maybe try using more seasoning next time.
25th Feb, 2012
This pate is too runny and did not set - disappointing
28th Nov, 2011
Had this at a friends - delicious - looking forward to making it myself
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