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.
PER SERVING (10)
288 kcals • fat 12g • saturates 6g • carbs29g • sugars 8g • fibre 1g • protein 12g • salt 1.1g
