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.
- 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.