Duck liver parfait with brined duck breast and burnt apple puree
( SERVES 12 )
Photo by Tam West
Duck liver parfait
|¼||Onion, finely diced|
|600 g||Duck livers, cleaned|
|150 g||Melted butter|
|15 ml||Truffle oil|
|20 ml||Tart apple syrup|
|4 pieces||Licorice root|
|1 piece||Ginger, sliced|
|5 g||Coriander seeds|
|5 g||Black peppercorns, whole|
|5 g||Fennel seeds|
|3 large||Duck breasts|
Burnt apple puree and candied walnuts
To make the duck liver parfait
- Place the brandy, madeira, port, onion, currants andbay leaves in a saucepan and bring to the boil. Reduce the heat and simmer until the mixture has reduced by a third. Strain and discard the aromatics. Set the liquid aside to cool.
- Thoroughly clean the livers, removing any sinew or green parts and drain them of any blood. Place the livers in a food processor and puree. Add the eggs to the processor, one at a time, and then add the cream, stock reduction (from step 1) and seasonings. Lastly add the melted butter and the truffle oil. Pass the mixture through a fine strainer.
- Heat the oven to 150C.
- Grease a terrine mould and pour in the duck liver mixture. Cover and place in a roasting pan. Fill the pan with warm water to come three quarters of the way up the mould and cook for 40 minutes or until just firm. Remove the terrine from the waterbath and cool. Once cool, transfer to the fridge to set overnight.
- The next day unmould the terrine and cut into slices or serve in whole piece
To make the duck breasts
- Bring all ingredients except the duck breasts together in a pot and boil until the sugar and salt have dissolved. Leave brine to cool and infuse.
- Trim duck breasts of excess fat. Submerge the breast in the cold brine and refrigerate for 24 hours.
- Remove duck from the brine and pat dry with a kitchen paper towel. Score the duck breast skin and sear in a medium pan till all the fat has rendered, and the skin is crispy. Turn the breast and sear the flesh for 1-2 minutes. Place the breast skin side down on a tray and place in a warm oven for 8-10 minutes until cooked medium rare. Remove from the oven and rest before slicing.
Burnt apple puree
Roast the apples, sugar and salt in a very hot oven or alternatively blacken the apple skin on top of gas rings. Then place the apples in oven to cook through. The apples should be completely black. Core apples and blend with vinegar, apple syrup and olive oil.
Heat the oven to 160C. In a small saucepan heat the glucose and sugar together until the sugar has dissolved then add the walnuts and stir well to coat them evenly. Lay the walnuts on a non-stick baking tray and bake 5-6 minutes until golden. Remove from the oven, season with a little salt and black pepper then set aside to cool. When cool, roughly chop.
More Cibo classics from Kate and Jeremy
- Pineapple and rum-glazed Christmas ham with violet mustard
- Cibo fry-pan brownie with cherries and berries