Ingredients
| 500g duck livers (or substitute chicken) | |
| 4 egg yolks | |
| 1 teaspoon brandy | |
| 1 tablespoon Calvados | |
| 1½ teaspoons salt | |
| 1 teaspoon ground allspice | |
| ½ teaspoon freshly grated nutmeg | |
| 170g butter, chopped into 2cm cubes | |
| 255ml cream |
Garnish this parfait with mustard, pickles and/or chutneys to balance the richness. You can seal any leftover parfait with melted butter or duck fat to preserve it for up to one week in the refrigerator.
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Instructions
| 1. | Preheat the oven to 150°C. |
| 2. | Bring all the ingredients to room temperature. |
| 3. | Combine all the ingredients, except for the butter and cream, in a food processor and blend until smooth. |
| 4. | Add the butter, one piece at a time, until incorporated. |
| 5. | Pass through a fine strainer into a mixing bowl and stir in the cream. |
| 6. | Pour the mixture into a terrine mould or loaf tin. |
| 7. | Place the mould in a bain-marie, seal the mixture with foil and bake for 45 minutes. |
| 8. | When cooked, the parfait should wobble slightly if agitated, like a crème brûlée. |
| 9. | It may need more time – some ovens can require up to 30 minutes extra cooking time. |
| 10. | Remove the parfait from the oven and allow to cool; when it’s at room temperature, refrigerate overnight. |
| 11. | Serve on warm brioche. |
Recipes & food styling Dariush Lolaiy / Photography Tony Nyberg
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