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