Velvety duck liver parfait

Treat yourself to the velvety pleasure of our exquisite duck liver parfait, which perfectly captures the essence of the Christmas season. This elegant delicacy will take your Christmas celebration to a new level of culinary excellence. Barney’s treasured recipe is your key to creating a homemade masterpiece full of enchanting flavors and sublime texture that will leave your taste buds craving more. Add a touch of sophistication to your festive table and enjoy every luxurious bite of our divine duck liver parfait. Unlock the magic of Christmas with this delicious treat.

Ingredients

  • 600g duck or chicken liver or a mixture of both
  • 250g pack of butter, diced and slightly softened
  • 2 shallots, finely chopped
  • 1 garlic clove, sliced
  • Splash any brandy or port on top
  • 1 tbsp tomato paste
  • 100g butter
  • 1 tbsp thyme leaves
  • 1 teaspoon black peppercorns
  • Toast, cucumber and chutney to serve

Tip

Go on
You can prepare the parfait up to 4 days in advance,
Make sure it is properly covered with the melted liquid
Butter. It can also be frozen for a month, but get started
Thaw in the refrigerator 2 days before serving.

Preparation steps

  1. Trim and discard any large tendons from the livers, then set the livers aside.
  2. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic until softened, 3-4 minutes.
  3. Increase the heat, add the liver and fry until lightly browned on all sides.
  4. Add the brandy and port wine and cook down as quickly as possible – if the sauce becomes light for a short time, all the better.
  5. Remove the pan from the heat and allow to cool completely.
  6. Season the livers generously, then pour the contents of the pan into a food processor with the tomato puree and remaining butter and process until smooth.
  7. Press the mixture through a fine sieve into a bowl, taste for seasonings, then transfer to a serving bowl and tap the bowl on the tabletop to smooth the surface.
  8. Place in the fridge to set.
  9. Once the mixture has set, prepare the topping.
  10. Gently melt the butter in a small saucepan or bowl in the microwave, then let it sit for a minute and separate.
  11. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid.
  12. Let the yellow butter cool slightly, then mix in the thyme and peppercorns.
  13. Pour the mixture over the parfait and let it solidify in the fridge.
  14. Serve with plenty of toast, cucumber slices and chutney.
  15. Keeps in the fridge for 2 days.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
535 50g 31g 2g 1g 0g 18g 1.11g

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • Large frying pan
  • Knife
  • cutting board
  • measuring spoon
  • measuring cup
  • Pot
  • Food processor or blender
  • Sieve
  • mixing bowl
  • spatula
  • Storage container with lid

Allergen information

Please note that this recipe contains the following allergens:

  • Duck or chicken liver
  • butter

If you or any of your guests have allergies or dietary restrictions, please be sure to check the label of the products you use in this recipe and make any substitutions or omissions if necessary.

Storage and leftovers

If you have leftover Velvety Duck Liver Parfait, here are some storage guidelines:

  • You can store the parfait in the refrigerator for up to 4 days.
  • Make sure the parfait is properly coated with the melted butter to keep it fresh.
  • If you want to freeze the parfait, it can be stored in the freezer for up to a month.
  • To thaw the frozen parfait, start by thawing it in the refrigerator two days before serving.

Health Benefits of Velvet Duck Liver Parfait

Velvety duck liver parfait is a delicious and decadent dish that not only satisfies your taste buds but also offers several health benefits. This article explores the nutritious elements of this dish and how they can contribute to your overall well-being.

1. Rich in protein

Duck and chicken livers are excellent sources of high-quality protein. Protein is essential for building and repairing tissue, supporting the immune system, and supporting the production of enzymes and hormones. Including velvety duck liver parfait in your diet will help you meet your daily protein needs.

2. Nutrient rich

Both duck and chicken livers are packed with essential vitamins and minerals. They are particularly rich in vitamin A, B12 and iron. Vitamin A supports eye health, immune function and cell growth, while B12 plays a crucial role in red blood cell formation. Iron is essential for oxygen transport and energy production.

3. Healthy fats

Although butter is an important ingredient in making velvety duck liver parfait, it should be consumed in moderation. Butter creates a creamy consistency and gives the dish a rich taste. It also contains essential fatty acids and fat-soluble vitamins such as vitamin A and vitamin D.

4. Antioxidant properties

Shallots and garlic included in this recipe are known for their antioxidant properties. Antioxidants help protect the body from harmful molecules called free radicals, which can cause oxidative stress and damage cells. Incorporating these ingredients into your diet can contribute to overall health and well-being.

5. Stress relief

Thyme leaves, a signature ingredient in velvety duck liver parfait, are used for their relaxing and stress-relieving effects. Thyme contains compounds that have a calming effect on the body and can promote well-being.

6. Benefits of Pickles and Chutney

Even if it’s not directly related to the dish itself, serving velvety duck liver parfait with toast, cucumber and chutney can provide additional health benefits. Whole grain toast provides fiber, pickles are a good source of vitamins and minerals, and chutney often contains antioxidant-rich ingredients such as fruits and spices.

Overall, velvety duck liver parfait offers a combination of flavor and health benefits. Remember to enjoy it in moderation as part of a balanced diet to reap the benefits of its nutrient-dense components.

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