Name: Duck liver parfait, cherry compote & sourdough croutes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes two small jars; serves 10 as a canapé
Ingredients: 100g butter extra for frying; 3 shallots finely chopped; 2 thyme sprigs leaves picked; ½ tsp white peppercorns crushed; pinch of coriander seeds crushed; 400g duck livers trimmed of sinew and roughly chopped; ¼ tsp ground cinnamon; 80ml madeira; freshly ground nutmeg; 1 tbsp Grand Marnier; 80g morello cherry jam; 1 tsp sherry vinegar; 8 slices of sourdough cut into bite-sized pieces (if making canapés); olive oil; sea salt; thyme leaves

Duck liver parfait, cherry compote served in jars with sourdough croutes on the side

100g butter
extra for frying
3 shallots
finely chopped
2 thyme sprigs
leaves picked
½ tsp white peppercorns
crushed
pinch of coriander seeds
crushed
400g duck livers
trimmed of sinew and roughly chopped
¼ tsp ground cinnamon
80ml madeira
freshly ground nutmeg
1 tbsp Grand Marnier

For the cherry glaze

80g morello cherry jam
1 tsp sherry vinegar

For the sourdough croutes

8 slices of sourdough
cut into bite-sized pieces (if making canapés)
olive oil
sea salt
thyme leaves

Method

step 1
Heat a piece of the butter in a frying pan. Once melted and sizzling, add the shallots, thyme, peppercorns and coriander seeds with a pinch of salt. Cook, stirring, for 3-4 mins, until the shallots begin to colour, then turn up the heat slightly, add the livers and cinnamon and cook for 3-4 mins. Splash in the madeira and bubble until reduced by about half. Transfer to a bowl to cool and grate over some fresh nutmeg.
step 2
Once cool, transfer the mix to a blender, add the butter and Grand Marnier and blitz. Check for seasoning, then pass through a fine sieve. Pour into ramekins or small bowls, leaving a gap for the cherry topping, and place in the fridge to set.
step 3
To make the cherry glaze, very gently melt down 80g of the cherry compote with the vinegar and a pinch of salt. Allow to cool slightly, then top the parfait with the cherry mix. Return to the fridge to set for a couple more hours. Can be made up to two days in advance.
step 4
To make the sourdough croutes, heat oven to 180C/160C fan/gas 4. Toss your sourdough with a really generous pinch of salt, a good drizzle of olive oil and the thyme leaves. Roast in the oven for 15-20 mins until crisp and golden. The croutes can be made a day ahead and kept in an airtight container. Let guests spread the parfait over of the croutes and enjoy.