Perhaps slightly more effort than opening a jar of olives or a packet of pretzels, but serve this delicate and delightful duck liver parfait as a snack or starter and you will have your guests swooning! Be sure to have a well-chilled glass of the Culinaria Muscat on the side – its floral fragrance, pretty pink colour and intriguing sweetness make it the perfect partner!
Recipe for Duck liver parfait with Muscat jelly
Makes 1 loaf that can serve up to 8 people as a starter.
Duck liver parfait
1 onion, finely chopped
3 garlic cloves, chopped
A few fresh thyme sprigs
400 g duck livers (you can also use chicken livers)
5 extra-large eggs
400 g butter, melted
Leopard’s Leap Culinaria Muscat de Frontignan jelly
375 ml Leopard’s Leap Culinaria Muscat de Frontignan
15 g gelatin
50 ml water, boiling
Preheat the oven to 150 °C. Line a 10 × 19 cm bread tin or 4 small 12 x 5 cm tins with plastic wrap.
Heat the wine, onion, garlic and thyme in a saucepan.
Bring to the boil and leave to reduce to a third. Remove the thyme and allow to cool slightly.
Rinse the duck livers under cold running water and remove the membranes.
In a food processor, blend the livers until smooth, add the eggs one at a time and mix after every addition.
Add the wine reduction, butter and combine thoroughly. Season with salt. Press the mixture through a sieve and pour into the prepared tins.
Cover with foil and place in a deep roasting pan half filled with hot water. Bake for 30 to 35 minutes (the smaller tins will be ready within 15 to 20 minutes) or until set, but still soft. Allow to cool in the water bath and refrigerate overnight.
Line a 15 × 23 cm baking tray with plastic wrap.
Combine boiling water and gelatin and leave to stand for 2 to 4 minutes. Make sure all the granules are dissolved.
Whisk dissolved gelatine into the wine, pour into the tray and refrigerate for 4 to 5 hours or until set.
Turn out, cut into little blocks and keep in the fridge until serving.
Before serving, unmold the parfait carefully and cut into 1,5 cm slices.
Sprinkle the top of each slice with castor sugar, then caramelize with a culinary torch.
Serve 2 slices per person with the Muscat jelly cubes, melba toast and a glass of 2014 Culinaria Muscat de Frontignan.
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