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Goosnargh Duck Liver Parfait

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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.

 

 


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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.

INGREDIENTS

  • 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.

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