Duck Liver Parfait, Cherry Compote & Sourdough Croutes Recipe

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Nothing shouts Christmas to me like jars of rich, slightly boozy parfait strewn across the table for people to dip into. These smooth, creamy parfaits balance rich, earthy duck liver with a hint of Grand Marnier and are topped with morello cherry jam. Serve smears on toast as a canapé or let people help themselves at a dinner party or buffet.

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 and ground black pepper

1 tbsp Grand Marnier

for the cherry glaze

80g morello cherry jam

1 tsp sherry vinegar

for the sourdough croutes

8 slices of sourdough, cut into bite-sized pieces (if making canapés)

olive oi

sea salt

thyme leaves

Method

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 p âtés 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.