Drinks

Duck liver parfait with red onion jam

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.
8
2H

Ingredients

Duck liver parfait
Red onion jam

Method

1.Preheat oven to slow, 160°C.
2.Melt butter in small frying pan; cook shallot and garlic, stirring, until shallot softens. Add allspice, thyme, pepper and brandy; bring to a boil. Reduce heat; simmer, uncovered, about 2 minutes or until liquid is reduced to about 1 tablespoon.
3.Blend or process shallot mixture with livers, cream, eggs and melted butter until mixture is smooth. Push parfait mixture through fine sieve into medium bowl; repeat process through same cleaned sieve.
4.Pour parfait mixture into greased 1.5-litre (6-cup) ovenproof terrine dish; place terrine in baking dish. Pour enough boiling water into baking dish to come halfway up sides of terrine; cover terrine with foil. Cook, covered, in slow oven about 40 minutes or until liver parfait is just set. Remove terrine from baking dish; cool parfait 10 minutes.
5.Meanwhile, to make red onion jam, melt butter in large frying pan; cook onion and sugar, stirring occasionally, over medium heat, about 20 minutes or until onion starts to caramelise. Add wine, port and vinegar; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until jam thickens.
6.Decorate parfait with bay leaves and thyme. Melt extra butter in small pan; cool 2 minutes then carefully pour butter fat over parfait, leaving milk solids in pan. Cover parfait in terrine; refrigerate 3 hours or overnight.
7.Turn parfait onto board. Using hot, wet knife, cut parfait into eight slices; serve with red onion jam.

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