Duck liver parfait

Duck liver parfait

300 g
William Meppem


Quantity Ingredient
250g duck livers
200ml milk
250ml port
2 garlic cloves
50g shallots, roughly chopped
1 tablespoon chopped thyme
250g butter, clarified
1 egg
2 egg yolks
1/2 tablespoon truffle oil
freshly ground black pepper
additional 50 g butter, softened


  1. Remove any obvious nerves and sinew from the livers with a sharp knife and place livers in a bowl. Cover with milk and leave for at least 4 hours – this draws out the blood and results in a cleaner, more delicately flavoured parfait.
  2. Combine port, garlic, shallots and thyme in a medium-sized saucepan, bring to the boil and cook until the mixture has reduced to a syrup before removing from the heat. In a separate saucepan melt the butter gently over a low heat just above room temperature. Set aside. Whisk egg and yolks together in a bowl, cover and keep at room temperature. Drain the livers, add to the port reduction and cover. Leave the ingredients to sit for about 20 minutes, ensuring they reach the same temperature otherwise the parfait will separate.
  3. Preheat the oven to 140°C. Put the livers, port reduction and egg mixture into a food processor and liquidise. Slowly pour in the melted butter and truffle oil. Pass the mixture through a fine sieve and season.
  4. Brush ramekins or dariole moulds with the additional softened butter. Put in refrigerator and allow butter to set before repeating. Pour the mixture into the moulds, cover with plastic wrap, place in a bain marie and bake in the oven for 12–13 minutes, until just firm to the touch. The parfait should be only just cooked with the centre remaining pink and moist. Remove from the oven and chill in the refrigerator.
  5. To reheat, steam gently for around 4 minutes, until warm to the touch.
high end
fine dining
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