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Duck Parfait with Plum Puree

Duck Parfait with Plum Puree

Duck liver parfait

250 ml Leopard's Leap Muscat 

1 onion, finely chopped

3 garlic cloves, chopped

A few fresh thyme sprigs

400 g duck livers

5 extra-large eggs

400 g butter, melted

Salt

Plum puree

6 red plums

1 cup Pinotage

2tbsp butter

1tbsp brown sugar

Salt

For the parfait

Preheat the oven to 150°C. Line a 10 × 19cm bread tin or prepare a few small glass jars.

For the chicken liver parfait, heat the Muscat, onion, garlic and thyme in a saucepan. Bring to the boil and leave to reduce to a third. Remove the thyme and allow to cool slightly.

Rinse the duck livers under cold running water and remove the membranes.  In a food processor, blend the livers until smooth, add the eggs one at a time and mix after every addition.

Add the wine reduction, butter and thoroughly combine. Season with salt. Press the mixture through a sieve and pour into the prepared tin or jars.

Cover with foil and place in a deep roasting pan half filled with hot water. Bake for 30 to 35 minutes (the jars will be ready in 15 to 20 minutes) or until set but still soft. Allow to cool in the water bath and refrigerate overnight.

For the plum puree

Place all the ingredients in a saucepan, cover, and cook until the moisture has evaporated and the plums are soft. Season. Blend in a food processor and serve chilled.

Serving suggestion

If you used a tin, remove and slice. Serve slices or individual jars cold and with the plum puree and a glass of Leopard's Leap Special Edition Pinotage.

 

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