Duck Liver & Gin Parfait
This delicious pâté is a luxurious and flavorful dish that combines tender duck or chicken livers with aromatic thyme, juniper berries, and a splash of gin. The creamy texture is perfect for spreading on toasted slices of seed bread or brioche, creating a delightful appetizer that is sure to impress your guests. So gather your ingredients and get ready to enjoy this indulgent treat!
— Constant Cookbook
Ingredients
- 50g unsalted butter
- 2 shallots , finely chopped
- 400g pack duck or chicken livers , cleaned
- 1 heaped tsp thyme leaves
- 2 tbsp gin
- 170ml pot double cream
- 100g unsalted butter
- 16 juniper berries , chopped
- 2 tsp thyme leaves
- thinly sliced seed bread or brioche , toasted
- a few gherkins or cornichons
Instructions
- Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.
- Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1⁄2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.
- For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.
- To serve, place on a plate with toast and gherkins or cornichons.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 401 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 12 grams protein
- Sodium Content: 0.15 milligram of sodium
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