- 1 1/4 lb duck livers
- 1lb Fois gras butter
- 2oz salt
- 6fl oz double cream
- 6 egg yolks
- 2 fl oz brandy
- sprig thyme
- sprig rosemary
- 2 cloves garlic
Duck Liver Parfait
Rick Kirby
31st March 2011
Duck Liver Parfait
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give Rick Kirkby's Duck Liver Parfait recipe a try?
Ingredients
Method
Blitz the livers with the flamed brandy, salt, herbs til they form a paste
Add the clarified butter, egg yolks, then cream. Turn into a lined terrine and cook in a bain marie at 170*c for 20m to half an hour until core temp is 45-50 . rest for half hour then chill, press overnight
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