Saturday, November 12, 2005

Duck Liver Parfait

800 g duck liver
8 eggs
200 g eschallots
2 g thyme, finely chopped
1 bay leaf
1 clove garlic, finely chopped
90 ml brandy
180 ml port
180 ml Madeira
800 g butter, diced
Bring liver and eggs to room temperature.
Sauté eschallots in butter with thyme, garlic and bay leaf.
Deglaze with liquors and reduce.
Whisk in butter to thicken.
Puree liver, eggs, liquor and season.
Pass through a chinois lined with muslin and pour into ceramic terrine moulds.
Cook in a baine marie for 1 hour at 110ºC.

Tips: Use cold butter to prevent the glaze from splitting and start the baine marie with boiling water to minimise cooking time. When cooked the internal temperature should bebetween 57ºC - 65ºC.

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