[WATCH] Duck liver parfait with Armagnac butter

Watch Sean Graving make a duck liver parfait topped with Armagnac butter and served with a warm croissant and cranberry jam. 

Rachel Zammit Cutajar
21 November 2014, 4:30pm
Duck liver parfait with Armagnac butter

  • 500g duck livers
  • Milk
  • 3 shallots
  • 3 cloves
  • 1 bay leaf
  • Sprig thyme
  • 60ml port
  • 175g butter
  • 125ml cream
  • 4 croissants
  • 2 tbsp cranberry jam
  • Armagnac Butter
  • 1 tbsp Armagnac
  • 125g butter, at room temperature

  1. Soak the livers in enough milk to completely cover for 15 mins. This will remove any bitter taste from the liver.
  2. Drain and remove sinew.
  3. In a saucepan, fry the garlic, shallots, herbs.
  4. Add the port and allow the liquid to reduce by half.
  5. Pass the liquid through a sieve.
  6. Lightly sauté the livers with salt and pepper to give some colour to the outside, but do not cook through.
  7. Place the reduction, butter, cream and the livers into a blender with salt and pepper and blend for a few mins until smooth.
  8. Pass through a sieve to remove any lumps.
  9. Place in a container and place in the fridge while you make the Armagnac butter.
  10. To make the Armagnac butter melt the butter in a saucepan adding the Armagnac to it.
  11. Pour over the liver parfait and allow to set in the fridge for at least 5 hours.
  12. Toast the croissants and serve the parfait with cranberry jam.

This recipe first appeared on Gourmet Today TV, aired on TVM on 21 November 2014. 

Rachel Zammit Cutajar graduated in economics from the University of Malta...