Parfait Duck Liver With Smoked Duck Breast
16.05.2019
Ingredients :
- 1kg of duck liver
- 475ml of fresh milk
- 100ml of water
- 1 clove of garlic
- 2 red onions
- 2 laurel leaves
- 6 branches of thyme
- 1 fresh rosemary
- 150ml of red wine
- 150ml of brandy (strong wine)
- 150ml of Madeira wine
- 300g of butter
- 2g of smoked duck breast
- White pepper
- Olive oil
- 6 slices of toasted bread
- 6 tablespoons chili sauce
Instructions :
Step 1:
- Soak the duck liver in a mixture of fresh milk and salt water a day before baking to reduce the bitterness of the liver. Chop the onion and garlic into small pieces, put them in pan together with the thyme, laurel leaf, rosemary, red wine, brandy and Madeira wine. Heat it all over a low flame until the sauce is reduced to about 100ml, and then filter.
Step 2:
- For the parfait duck liver: heat the butter in a pan. Wash the duck liver and dry it. Puree the duck liver and sauce, heated butter, then filter. Season the mixture after sprinkling with salt and pepper. Preheat the oven to 110 degrees Celsius. Put a thin aluminum sheet with oil on both sides under a mold. Pour the prepared duck liver mixture over the mold surface. Bake it for 30 minutes, check if the parfait duck liver is cooked evenly or not. Parfait duck liver can be served either cool or cold. Serve with the smoked duck breast, combining it with the toasted bread and chili sauce.
