Duck liver parfait with port, cherry and currant chutney and coffee nougatine Duck liver parfait with port, cherry and currant chutney and coffee nougatine <strong>DUCK LIVER PARFAIT WITH PORT, CHERRY AND CURRANT CHUTNEY AND COFFEE NOUGATINE</strong> 0

Duck liver parfait with port, cherry and currant chutney and coffee nougatine

DUCK LIVER PARFAIT WITH PORT, CHERRY AND CURRANT CHUTNEY AND COFFEE NOUGATINE

Preparation (10 persons)

  • FOR THE PARFAIT Sweat the shallots until completely soft with the salt in 1 tsp of the butter
  • Add the Port, Madeira, Cognac, bay leaf, garlic and thyme, and cook until the liquid has all but completely evaporated
  • Remove from the heat and transfer to a blender, removing the herbs as you do so
  • Add the duck livers and blend at full speed until completely smooth
  • Add the butter in a slow and steady stream until it is all incorporated into the livers mix
  • Add the eggs, briefly re-blend to combine and season with 20 turns of a pepper mill
  • Pass this mixture through a fine sieve and in turn poor the mix into a terrine mould and cover with a lid or sheet of parchment paper
  • Place the terrine in a tray filled with boiling water and carefully transfer to an oven set to 120ºC
  • Cook for 50 minutes or until the mixture has just set - move the terrine to and fro to check from time to time
  • Remove from the oven, set aside to cool and transfer to the fridge
  • FOR THE CHUTNEY Wrap the star anise and cloves in a small cloth or piece of muslin and place it in a medium sized pan
  • Add the vinegar, sugar, onions, currants and orange zest, and place the pan over a high heat
  • Once boiling, add the apples and cook for 10 minutes
  • Add the cherries, return to the boil and cook, stirring frequently until the mix begins to look glossy and rich
  • Add the rhubarb and cook until its moisture has been released and the whole mix has reduced to a glossy chutney
  • Tip into a bowl, cover with cling film and set aside to cool
  • FOR THE NOUGATINE Place the sugar into a heavy-based pan and set over a medium heat
  • Leave the sugar to turn to a golden caramel
  • Add the peanuts, stir quickly and remove from the heat
  • Add the Nespresso Rosabaya de Colombia grounds and turn the mix onto a sheet of greaseproof paper
  • Leave to cool completely, transfer to a bowl and crush with a rolling pin
  • Set aside in an airtight container
  • TO SERVE Toast the sourdough bread
  • Use a hot spoon (dipped in boiling water) to scoop out 10 generous spoonfuls of parfait and lay one onto each of 10 plates
  • Add a small quantity of chutney to each plate and sprinkle some of the nougatine over the parfait
  • Serve with a small amount of green salad and a piece of sourdough toast
  • Grand Cru notes: The Rosabaya de Colombia blend of fine, individually roasted Colombian Arabicas, develops a subtle acidity with typical red fruit and winey notes.

Characteristics

Difficult
Difficulty
Difficult
Preparation
PT30Mpreparation time 45 mins, cooking time 1.5 hrs
Material
Origin
UK

Ingredients

  • FOR THE PARFAIT 400g duck livers, at blood temperature 5 eggs, at room temperature; 400g butter, melted and warm; 2 shallots; 1 sprig thyme; 1 garlic clove, smashed; 1 bay leaf; 100ml Port; 100ml Madeira wine; 50ml Cognac; 1 tsp salt
  • FOR THE CHUTNEY: 350ml red wine vinegar; 350g demerara sugar; 300g finely chopped white onions; 100g currants; 3 strips orange zest; 600g pitted, halved cherries; 2 apples, peeled and finely chopped; 150g rhubarb - sliced into 1/3cm slices; 2 star anise; 2 cloves
  • FOR THE NOUGATINE: 150g caster sugar; 100g peanuts, roasted; 10g Rosabaya de Colombia grounds
  • 10 large slices of sourdough bread