DUCK LIVER PARFAIT WITH QUINCE JELLY
Ingredients
800g duck livers
2 cups (500ml) milk
Knob butter
1 onion, finely chopped
3 cloves garlic, crushed
A good handful of fresh thyme
1 tbsp NOMU One for All Rub
100ml port or sherry
100ml brandy
8 eggs
800g clarified butter
NOMU Sea Salt and Black Pepper Grinder
Quince jelly, to serve
Sage leaves, for frying
Directions
Preheat oven to 140°C.
Soak the livers in milk for 1 hour.
In a frying pan, sauté the onion, garlic, thyme and One for All in butter until the onion has softened. Add the port and brandy. Simmer gently over medium heat to reduce the liquid to more of a syrup consistency. Remove from the heat and allow to cool.
Remove the livers from the milk. Place the livers and the reduction in a food processor and blend well. Add the eggs, clarified butter and season to taste.
Strain twice through a very fine sieve into a bowl. Pour the mixture into a terrine mould and cover with foil. Place in a water bath and cook in the oven for about 2 hours or until set.
Place in the fridge and allow to chill well before serving.
Tip: Crispy sage leaves make a great garnish for this festive canapé. Heat some vegetable oil in saucepan, add the sage leaves and fry for a few seconds until crisp – be careful as the oil may spit. Remove and drain on absorbent paper.
This parfait is delicious served on brioche, toasted sourdough or your favourite wafer! If you don’t have quince jelly, cranberry jelly is just as festive and delicious.
Ingredients
800g duck livers
2 cups (500ml) milk
Knob butter
1 onion, finely chopped
3 cloves garlic, crushed
A good handful of fresh thyme
1 tbsp NOMU One for All Rub
100ml port or sherry
100ml brandy
8 eggs
800g clarified butter
NOMU Sea Salt and Black Pepper Grinder
Quince jelly, to serve
Sage leaves, for frying
Directions
Preheat oven to 140°C.
Soak the livers in milk for 1 hour.
In a frying pan, sauté the onion, garlic, thyme and One for All in butter until the onion has softened. Add the port and brandy. Simmer gently over medium heat to reduce the liquid to more of a syrup consistency. Remove from the heat and allow to cool.
Remove the livers from the milk. Place the livers and the reduction in a food processor and blend well. Add the eggs, clarified butter and season to taste.
Strain twice through a very fine sieve into a bowl. Pour the mixture into a terrine mould and cover with foil. Place in a water bath and cook in the oven for about 2 hours or until set.
Place in the fridge and allow to chill well before serving.
Tip: Crispy sage leaves make a great garnish for this festive canapé. Heat some vegetable oil in saucepan, add the sage leaves and fry for a few seconds until crisp – be careful as the oil may spit. Remove and drain on absorbent paper.
This parfait is delicious served on brioche, toasted sourdough or your favourite wafer! If you don’t have quince jelly, cranberry jelly is just as festive and delicious.
Ingredients
800g duck livers
2 cups (500ml) milk
Knob butter
1 onion, finely chopped
3 cloves garlic, crushed
A good handful of fresh thyme
1 tbsp NOMU One for All Rub
100ml port or sherry
100ml brandy
8 eggs
800g clarified butter
NOMU Sea Salt and Black Pepper Grinder
Quince jelly, to serve
Sage leaves, for frying
Directions
Preheat oven to 140°C.
Soak the livers in milk for 1 hour.
In a frying pan, sauté the onion, garlic, thyme and One for All in butter until the onion has softened. Add the port and brandy. Simmer gently over medium heat to reduce the liquid to more of a syrup consistency. Remove from the heat and allow to cool.
Remove the livers from the milk. Place the livers and the reduction in a food processor and blend well. Add the eggs, clarified butter and season to taste.
Strain twice through a very fine sieve into a bowl. Pour the mixture into a terrine mould and cover with foil. Place in a water bath and cook in the oven for about 2 hours or until set.
Place in the fridge and allow to chill well before serving.
Tip: Crispy sage leaves make a great garnish for this festive canapé. Heat some vegetable oil in saucepan, add the sage leaves and fry for a few seconds until crisp – be careful as the oil may spit. Remove and drain on absorbent paper.
This parfait is delicious served on brioche, toasted sourdough or your favourite wafer! If you don’t have quince jelly, cranberry jelly is just as festive and delicious.
Ingredients
800g duck livers
2 cups (500ml) milk
Knob butter
1 onion, finely chopped
3 cloves garlic, crushed
A good handful of fresh thyme
1 tbsp NOMU One for All Rub
100ml port or sherry
100ml brandy
8 eggs
800g clarified butter
NOMU Sea Salt and Black Pepper Grinder
Quince jelly, to serve
Sage leaves, for frying
Directions
Preheat oven to 140°C.
Soak the livers in milk for 1 hour.
In a frying pan, sauté the onion, garlic, thyme and One for All in butter until the onion has softened. Add the port and brandy. Simmer gently over medium heat to reduce the liquid to more of a syrup consistency. Remove from the heat and allow to cool.
Remove the livers from the milk. Place the livers and the reduction in a food processor and blend well. Add the eggs, clarified butter and season to taste.
Strain twice through a very fine sieve into a bowl. Pour the mixture into a terrine mould and cover with foil. Place in a water bath and cook in the oven for about 2 hours or until set.
Place in the fridge and allow to chill well before serving.
Tip: Crispy sage leaves make a great garnish for this festive canapé. Heat some vegetable oil in saucepan, add the sage leaves and fry for a few seconds until crisp – be careful as the oil may spit. Remove and drain on absorbent paper.
This parfait is delicious served on brioche, toasted sourdough or your favourite wafer! If you don’t have quince jelly, cranberry jelly is just as festive and delicious.
