- FOR THE PARFAIT
- 400g duck livers, at room temperature 5 eggs, at room temperature
- 400g butter, melted and warm
- 2 shallots
- 1 sprig thyme
- 1 garlic clove, smashed
- 1 bay leaf
- 100ml Port
- 100ml Madeira wine 50ml Cognac
- 1 tsp. salt
- FOR THE CHUTNEY
- 350ml red wine vinegar 350g demerara sugar
- 300g finely chopped white onions
- 100g currants
- 3 strips orange zest
- 600g pitted, halved cherries
- 2 apples, peeled and finely chopped 150g rhubarb – sliced into 1/3 cm slices
- 2 star anise
- 2 cloves
Duck liver parfait with port, cherry and currant chutney and coffee nougatine by Phil Howard in association with Nespresso
Duck liver parfait with port, cherry and currant chutney and coffee nougatine by Phil Howard in association with Nespresso
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 the following duck liver parfait with port, cherry and currant chutney and coffee nougatine recipe a try?
Ingredients
Method
FOR THE PARFAIT
Sweat the shallots until completely soft with the salt in 1 tsp of the butter. Add the Port, Madeira, Cognac, bay leaf, garlic and thyme, and cook until the liquid has all but completely evaporated. Remove from the heat and transfer to a blender, removing the herbs as you do so. Add the duck livers and blend at full speed until completely smooth. Add the butter in a slow and steady stream until it is all incorporated into the livers mix. Add the eggs, briefly re-blend to combine and season with 20 turns of a pepper mill. Pass this mixture through a fine sieve and in turn poor the mix into a terrine mould and cover with a lid or sheet of parchment paper. Place the terrine in a tray filled with boiling water and carefully transfer to an oven set to 120 degrees C. Cook for 50 minutes or until the mixture has just set – move the terrine to and fro to check from time to time. Remove from the oven, set aside to cool and transfer to the fridge.
FOR THE CHUTNEY
Wrap the star anise and cloves in a small cloth or piece of muslin and place it in a medium sized pan. Add the vinegar, sugar, onions, currants and orange zest, and place the pan over a high heat. Once boiling, add the apples and cook for 10 minutes. Add the cherries, return to the boil and cook, stirring frequently until the mix begins to look glossy and rich. Add the rhubarb and cook until its moisture has been released and the whole mix has reduced to a glossy chutney. Tip into a bowl, cover with cling film and set aside to cool.
FOR THE NOUGATINE
Place the sugar into a heavy-based pan and set over a medium heat. Leave the sugar to turn to a golden caramel. Add the peanuts, stir quickly and remove from the heat. Add the Nespresso Rosabaya de Colombia grounds and turn the mix onto a sheet of greaseproof paper. Leave to cool completely, transfer to a bowl and crush with a rolling pin. Set aside in an airtight container.
TO SERVE
Toast the sourdough bread. Use a hot spoon (dipped in boiling water) to scoop out 10 generous spoonfuls of parfait and lay one onto each of 10 plates. Add a small quantity of chutney to each plate and sprinkle some of the nougatine over the parfait. Serve with a small amount of green salad and a piece of sourdough toast.
Grand Crus notes: The Rosabaya de Colombia blend of fine, individually roasted Colombian Arabicas, develops a subtle acidity with typical red fruit and winey notes.
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