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Velvety duck liver parfait

Velvety duck liver parfait

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus setting
  • Easy
  • Serves 6 as a starter or light lunch

A little parfait makes Christmas complete, try making your own with Barney's festive recipe

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal535
fat50g
saturates31g
carbs2g
sugars1g
fibre0g
protein18g
low insalt1.11g
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Ingredients

  • 600g duck or chicken liver , or a mix of both
  • 250g pack butter , diced and slightly softened
  • 2 shallots , finely sliced
  • 1 garlic clove , sliced
  • splash each brandy or port
  • 1 tbsp tomato purée

For the topping

  • 100g butter
  • 1 tbsp thyme leaves
  • 1 tsp black peppercorn
  • toast, gherkin and chutney, to serve

Method

  • STEP 1

    Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible – if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.

  • STEP 2

    Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.

  • STEP 3

    Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

RECIPE TIPS
MAKE AHEAD

You can make the parfait up to 4 days ahead, making sure it’s properly covered with the melted butter. It can also be frozen for a month, but start defrosting it in the fridge 2 days before serving.

Goes well with

Recipe from Good Food magazine, December 2007

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A star rating of 4.8 out of 5.11 ratings
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