DUCK LIVER PARFAIT, CHERRY COMPOTE & SOURDOUGH CROUTES

Duck liver parfait, cherry compote & sourdough croutes image

This smooth duck liver parfait with a hint of Grand Marnier and Morello cherry jam can be made ahead, ready for a dinner party. Serve on toast as a starter or canapé

Provided by Rosie Birkett

Time 55m

Yield Makes two small jars; serves 10 as a canapé

Number Of Ingredients 16

Ingredients

100g butter , extra for frying
3 shallots , finely chopped
2 thyme sprigs , leaves picked
½ tsp white peppercorns , crushed
pinch of coriander seeds , crushed
400g duck livers , trimmed of sinew and roughly chopped
¼ tsp ground cinnamon
80ml madeira
freshly ground nutmeg
1 tbsp Grand Marnier
80g morello cherry jam
1 tsp sherry vinegar
8 slices of sourdough , cut into bite-sized pieces (if making canapés)
olive oil
sea salt
thyme leaves

Steps:

Heat a piece of the butter in a frying pan. Once melted and sizzling, add the shallots, thyme, peppercorns and coriander seeds with a pinch of salt. Cook, stirring, for 3-4 mins, until the shallots begin to colour, then turn up the heat slightly, add the livers and cinnamon and cook for 3-4 mins. Splash in the madeira and bubble until reduced by about half. Transfer to a bowl to cool and grate over some fresh nutmeg.
Once cool, transfer the mix to a blender, add the butter and Grand Marnier and blitz. Check for seasoning, then pass through a fine sieve. Pour into ramekins or small bowls, leaving a gap for the cherry topping, and place in the fridge to set.
To make the cherry glaze, very gently melt down 80g of the cherry compote with the vinegar and a pinch of salt. Allow to cool slightly, then top the parfait with the cherry mix. Return to the fridge to set for a couple more hours. Can be made up to two days in advance.
To make the sourdough croutes, heat oven to 180C/160C fan/gas 4. Toss your sourdough with a really generous pinch of salt, a good drizzle of olive oil and the thyme leaves. Roast in the oven for 15-20 mins until crisp and golden. The croutes can be made a day ahead and kept in an airtight container. Let guests spread the parfait over of the croutes and enjoy.

Nutrition Facts : Calories 288 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium