SErves 6-8

This recipe is an extremely decadent parfait and would make a wonderful appetizer for a dinner party. It needs to be started two days in advance, the livers need to be soaked over night to remove any bitterness, then the following day the parfait should be made and chilled in the refrigerator overnight, ready for serving.


1 Kg Duck Livers

500ml Milk mixed with 100ml water

2 shallots, sliced

2 bay leaves

1 clove garlic finely chopped

6 sprigs of thyme

1 sprig of rosemary

150ml each port, brandy and madeira

300g buter


Soak livers in milk and water with a pinch of salt over night.

The following day, put thyme, rosemary, bay, port, brandy and madeira in a pan and heat gently until reduced to approximately 100ml. Pass through a fine sieve.

Gently melt butter in a small pan.

Drain livers, rinse and dry off excess liquid.

Place half the livers, half the reduction and half the butter in a liquidiser and puree until very smooth, pass through a fine sieve, then repeat with remaining half.

Season well with salt and white pepper. (taste a small amount to check seasoning, it should be slightly over seasoned at this stage).

Preheat oven to 110°C.

Oil and Line a 20cm loaf tin with cling film, then oil again, pour in mixture.

Bake in a bain marie in the oven for 50 minutes until it reaches 63°C in the centre when tested with a temperature probe.

When cooked, remove from the oven, chill in refrigerate overnight. 

Serve with toasts and a fig relish.

Duck Liver Parfait