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Duck Liver Parfait

Posted by: 4bc.com.au | 25 October, 2009 - 12:57 PM
belle

Belle Epoque brings a little bit of Paris to Brisbane. Head Chef, Trent Robson, shares his famous Duck Liver Parfait with Summer Weekends. Click here for the recipe.

Duck Liver Parfait
Makes 2 large terrines

2kg duck livers cleaned
¼ bunch picked thyme leaves
120g butter
800g softened butter
90ml congac35ml Grand Marnier
750ml Mediera or port

Soften shallots and thyme in butter then add liquid and reduce until liquid is 300ml volume. Cool.

Blend together with the cleaned livers and softened butter.

Pass througha drum seive and repeat (blend and seive).

Season with salt and pepper.

Line the terrine mould with Glad Wrap with a little excess overhang and before placing mixture inside and covering with excess.

Cook at 75 degrees celcius for 25 mintues depending on size of terrine moulds.

Serve with condiments like confit onion, cornichons and warm French bread.

Belle Époque I Café, Patisserie, Bar, Bistro I Emporium, 1000 Ann Street, Fortitude Valley I Ph: 07 3852 1500 I Web: www.belleepoque.com.au

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