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Duck liver & gin parfait

Duck liver & gin parfait

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Rating: 4 out of 5.3 ratings
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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
HighlightNutrientUnit
kcal401
fat37g
saturates22g
carbs1g
sugars1g
fibre0g
protein12g
low insalt0.15g
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Ingredients

For the topping

To serve

  • thinly sliced seed bread or brioche , toasted
  • a few gherkins or cornichons

Method

  • 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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Overall rating

Rating: 4 out of 5.3 ratings
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