serves
4
prep
15 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 250 g duck livers, cleaned
- salt and pepper
- 2 French shallots, sliced
- 1 large garlic clove, sliced
- 4 sprigs of thyme, leaves picked
- 40 ml sherry
- 40 ml Madeira
- 250 g cold butter, chopped
- 50 ml pouring cream
Instructions
Place a medium sized non-stick frying pan over high heat. Drizzle a little grapeseed oil into the pan and wait until it starts to smoke. Gently place the livers into the pan. Sear on one side for 10 seconds, season with salt and pepper, then turn and cook for another 10 seconds. Take the livers out of the pan and leave them to rest. You want the livers to still be pink inside. Don’t be scared!
To the same pan, add the shallot, garlic and thyme. Stir for 2-3 minutes or until the shallots become translucent. Pour in the sherry and Madeira, bring to the boil, then reduce the heat to low and simmer for 15 minutes or until the mixture thickens to a syrup. Remove from the heat and cool slightly.
Place the livers and shallot mixture in a blender. Pour in the cream and blitz on high for 1 minute. While the motor is still running, add the butter, cube by cube, waiting 20 seconds between each cube. Once the butter is fully incorporated, blitz for another minute. Pour the mixture into a fine sieve placed over a small bowl. Using a spatula, push the mixture through the sieve, then smooth the top of the parfait and cover closely with plastic wrap. Refrigerate for at least 2-3 hours or until iset. Serve with your favourite grazing board ingredients and your friends will think you’re a boss.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
