IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
C&D Photo_0505
CARAMEL GINGER CHICKEN
C&D Photo_0418
BLUEBERRY JELLY
C&D Photo_0430
BRANDY SNAPS
C&D Photo_0448
CINNAMON SCROLLS
GingerCustard03
Ginger custard
GingerPudding03
Ginger pudding
GingerRibs04
Pork ribs with mandarin & ginger beer glaze
GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
DUCK LIVER PARFAIT WITH HAZELNUTS & COINTREAU PEARS
A delicious starter for your next dinner party!

DUCK LIVER PARFAIT WITH HAZELNUTS & COINTREAU PEARS

Ingredients

800g duck livers
500ml milk
1 tbsp butter
1 onion, finely chopped
3 cloves garlic, crushed
A good handful of fresh thyme
1 tbsp NOMU One for All Rub
100ml port
100ml brandy
900g clarified butter
8 eggs
50g hazelnuts, toasted & roughly chopped
NOMU Sea Salt and Black Pepper
Thin toasts, to serve

COINTREAU PEARS:
8 pears, ripe but firm
80g butter
50g caster sugar
70ml Cointreau

Directions

Soak the livers in milk for 1 hour. Then preheat the oven to 140°C.

Melt the butter in a frying pan and sauté the onion, garlic, thyme and One for All until the onion has softened. Add the port and brandy. Reduce the liquid over medium heat until it becomes syrupy. Remove from the heat and allow to cool.

Remove the livers from the milk. Place the livers and the cooled reduction in a food processor and blend well. Add 800g of the clarified butter and blend, followed by the eggs, one at a time. Season to taste. Sieve twice through a very fine sieve into a bowl.

Pour the mixture into 8 individual ramekins and cover with foil. Place in a roasting tray and fill halfway with hot water to create a bain marie. Cook the parfait in the oven for approximately 1 hour or until just set. Allow to cool, then top with the remaining clarified butter, toasted hazelnuts and cracked pepper. Place in the fridge and allow to chill well before serving.

For the pears, peel and cut the pears in half. Heat a frying pan over medium heat, add the butter and once melted, add the pears, flat side down. Fry gently until golden brown, then turn the pears over and continue to cook for another 10 minutes. Sprinkle half the sugar on the flat side of the pears. Turn them over once again and allow them to continue cooking for a further 5 minutes. At this stage increase the heat slightly and add the Cointreau and the remainder of the sugar. Allow to simmer until the sauce has caramelized. The pears should be soft, but still hold their shape.

Serve the chilled liver parfait with the Cointreau pears and thin toasts on the side.

Ingredients

800g duck livers
500ml milk
1 tbsp butter
1 onion, finely chopped
3 cloves garlic, crushed
A good handful of fresh thyme
1 tbsp NOMU One for All Rub
100ml port
100ml brandy
900g clarified butter
8 eggs
50g hazelnuts, toasted & roughly chopped
NOMU Sea Salt and Black Pepper
Thin toasts, to serve

COINTREAU PEARS:
8 pears, ripe but firm
80g butter
50g caster sugar
70ml Cointreau

Directions

Soak the livers in milk for 1 hour. Then preheat the oven to 140°C.

Melt the butter in a frying pan and sauté the onion, garlic, thyme and One for All until the onion has softened. Add the port and brandy. Reduce the liquid over medium heat until it becomes syrupy. Remove from the heat and allow to cool.

Remove the livers from the milk. Place the livers and the cooled reduction in a food processor and blend well. Add 800g of the clarified butter and blend, followed by the eggs, one at a time. Season to taste. Sieve twice through a very fine sieve into a bowl.

Pour the mixture into 8 individual ramekins and cover with foil. Place in a roasting tray and fill halfway with hot water to create a bain marie. Cook the parfait in the oven for approximately 1 hour or until just set. Allow to cool, then top with the remaining clarified butter, toasted hazelnuts and cracked pepper. Place in the fridge and allow to chill well before serving.

For the pears, peel and cut the pears in half. Heat a frying pan over medium heat, add the butter and once melted, add the pears, flat side down. Fry gently until golden brown, then turn the pears over and continue to cook for another 10 minutes. Sprinkle half the sugar on the flat side of the pears. Turn them over once again and allow them to continue cooking for a further 5 minutes. At this stage increase the heat slightly and add the Cointreau and the remainder of the sugar. Allow to simmer until the sauce has caramelized. The pears should be soft, but still hold their shape.

Serve the chilled liver parfait with the Cointreau pears and thin toasts on the side.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips