Goosnargh Duck Liver Parfait

This is a simple way to make a rich tasting parfait from these wonderful Goosnargh duck livers.

Soak the duck livers in the milk with a little water overnight to remove any bitterness.

Slice the shallots and crush the garlic then add to a pan with the rosemary, thyme and sage. Pour in the brandy, port and sherry and reduce down gently to around a quarter of the volume. When ready, pass it through a sieve.

Drain the chicken livers and allow to dry.

Melt the butter in a pan.

Add the livers, the reduction and the butter to a liquidiser and bend until smooth. Pass through a sieve. It should be a mousse like consistency.

Season with sea salt and white pepper, then pour into a mould lined with cling film.

Heat your oven to 110c and place the mould in a baking tin filled with water. The temperature when cooked should be around 65c.

Chill overnight in the refrigerator and then carefully turn out and remove the cling film.




Goosnargh Duck Livers

1kg Goosnargh Duck Livers

These livers are from the famous Johnson & Swarbrick Goosnargh duck. They are often a mixture of cornfed and wheat fed livers, giving great flavour. The colours will vary from a light tan colour to a rich burgundy, this is down to the fact that the ducks are allowed to feed naturally, choosing how much they eat, rather than being fed to put on weight.

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  • 1kg Goosnargh duck liver
  • 475ml of milk
  • 2 shallots
  • 1 garlic clove
  • 1 sprig of rosemary
  • 5 sprigs of thyme
  • 3 sage leaves
  • 150ml of brandy
  • 150ml of port
  • 150ml of dry sherry
  • 300g of butter
  • white pepper
  • sea salt
  • olive oil

Works well with other livers like chicken and goose.