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Duck liver parfait

A duck liver parfait sits between a custard and terrine in terms of texture. Emulsifying it with the butter and whipped cream makes it nice and fluffy. 

Makes 750g.

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Allergens and dietary requirements

  • Egg
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

250
g
duck liver
3
g
curing salt
1
g
onion, finely diced
1
clove
garlic, finely chopped
1
sprig
thyme
10
ml
sunflower oil
100
g
cognac
200
g
port
2
eggs
2
egg yolks
250
g
butter
200
g
whipping cream

Scale recipe

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