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

Duck liver parfait, cherry compote & sourdough croutes

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Prep: 20 mins Cook: 35 mins Plus cooling and setting

Easy

Makes two small jars; serves 10 as a canapé

This smooth duck liver parfait with a hint of Grand Marnier and Morello cherry jam can be made ahead, ready for a dinner party. Serve on toast as a starter or canapé

Nutrition and extra info

Nutrition: Per serving (10)

  • kcal288
  • fat12g
  • saturates6g
  • carbs29g
  • sugars8g
  • fibre1g
  • protein12g
  • salt1.1g
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Ingredients

  • 100g butter, extra for frying
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 80ml madeira
  • freshly ground nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sea salt
  • thyme leaves

Method

  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.

  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.

  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.

  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.

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