Recipe Sections
10
An absolutely delicious french classic and presents so beautifully. Add to the menu if you want to impress guests at your dinner party!
200g butter roughly chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
3 tsp thyme leaves
125g rindless streaky bacon, finely chopped
600g duck livers, sinew and excess fat removed
75ml brandy
1tbsp red wine vinegar
1/3 cup cream
1 cup Sauternes or late-harvest Riesling
10 slices white toast bread for Melba Toast
For jelly, warm 100ml of the wine in a small saucepan over a low heat. Sprinkle on the gelatine and mix until dissolved, then add the remaining wine, then cool completely.
Heat 30gm of the butter in a large saucepan and over a medium heat add the onion, garlic and thyme and cook for 5-6 minutes or until the onion is soft. Then add the bacon and cook for 3 minutes or until it is crisp. Season to taste and transfer the mixture to a food processor.
Return the pan to the heat with 30g butter and add the livers and cook for 2-3 minutes on each side or until brown. Then add to the processor.
Return the pan to the heat, add the brandy and vinegar and cook for 2-3 minutes, scraping the base of the pan with a wooden spoon, then add to the processor.
Add remaining butter to the food processor and blitz until smooth. Add the cream and process to combine. Check seasoning and adjust to taste.
Spoon into moulds to 1cm below the rim and chill.
Spoon jelly mixture over the parfait, put a sprig of thyme into the jelly and allow to set.
Toast bread on both sides. Then cut the crusts off each slice. Holding bread flat on a chopping board, slice through the toast horizontally, leaving you with 2 pieces of bread, each toasted only on one side.
For each piece, slice through the toast diagonally. You now have 4 triangles from each slice.
With the untoasted slice facing upwards, place on tray and toast again. Each triangle will curl upwards at the edges.
Serve warm with the parfait and cornichons.