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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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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