What you'll need: 600g duck or chicken liver 250g pack of butter, diced and softened slightly 1 sliced garlic clove 2 shallots, finely sliced A splash of port 1 tbsp tomato puree For the topping 1 tsp black peppercorns 1 tbsp picked thyme leaves 100g butter Time: 30 minutes Serves:
What you'll need:
- 600g duck or chicken liver
- 250g pack of butter, diced and softened slightly
- 1 sliced garlic clove
- 2 shallots, finely sliced
- A splash of port
- 1 tbsp tomato puree
For the topping
- 1 tsp black peppercorns
- 1 tbsp picked thyme leaves
- 100g butter
Time: 30 minutes
First of all, remove any large sinews from the livers and discard. Gently fry the shallots and garlic in about ⅓ of your butter - this should only take 3 or 4 minutes to soften them. Add the liver, turn up the heat, and fry until golden all over. Add the port and boil it down quickly, before taking the pan off the heat and allowing it to cool.
Season the livers well then add them, along with the remaining butter and tomato puree, to a food processor. Blitz until smooth, then pour into a serving dish. Bang the dish on your table a couple of times - this will help smooth out the surface - and then stick it in the fridge.
When the mixture is set, you can make your topping. Melt your butter in a small saucepan or in the microwave, and then separate it - you want to keep the yellow butter, and get rid of the milky liquid. Allow the yellow butter to slightly cool, then stir in the peppercorns and thyme leaves. Pour it over your parfait, and when it’s set, serve with toast and pickles. It’s a decadent treat for you and your mates to share!
This parfait recipe will go brilliantly with a Yarra Valley Pinot Noir such as the Yering Farm 'Duck Down Under' Pinot Noir. These two should be a winning combo!
There you have it -- an easy recipe for Duck/Chicken Liver Parfait!
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