Duck Liver & Gin Parfait

These individual portions of butter-topped pat can be frozen ahead for a dinner party with friends

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  401

• Protein

  12g

• Carbs

  1g

• Fat

  37g

• Saturates

  22g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.15g

Ingredients

• 50g unsalted butter
• 2 shallots, finely chopped
• 400g pack duck or chicken livers, cleaned
• 1 heaped tsp thyme leaves
• 2 tbsp gin
• 170ml pot double cream
• For the topping
• 100g unsalted butter
• 16 juniper berries, chopped
• 2 tsp thyme leaves
• To serve
• thinly sliced seed bread or brioche, toasted
• a few gherkins or cornichons

Directions

1. Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.
2. Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1?2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.
3. For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.
4. To serve, place on a plate with toast and gherkins or cornichons.

Categories: All Christmas, Meat