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Christmas Recipe - Duck Liver & Gin Parfait

Dec 09, 2016

If you have dined from our new Christmas Set Menu you will have come across this delightful starter, Duck Liver and Gin Parfait, served with Melba Toast, and Cinnamon Orange and Cumberland Sauce. Proving very popular with diners, we decided to share the recipe with you all. This would make an impressive addition to the Christmas dinner menu for all the ambitious cooks among you!

 

Duck Liver & Gin Parfait

 

 

Duck Liver & Gin Parfait Recipe

Prep Time: 20 Minutes

Cooking Time: 10 Minutes

Servings: 6

 

Ingredients:

50g unsalted butter

400g pack of Irish duck liver, cleaned

2 Tablespoons of Gin

170ml pot of double cream

½ Tablespoon of pink salt

2 Shallots finely chopped

For Topping:

100g Unsalted Butter

16 pink peppercorns

2 tablespoons of thyme leaves  

 

Method:

1. Melt the Butter for the pate in a pan and fry the shallots for five minutes. Tip in the livers, thyme and black pepper and cook for about five minutes until browned, stir in gin and cook for 1 minute more.

2. Tip the mixture into a food processor scraping in all of the butterly juices. Blanch with the cream and ½ tablespoon of pink salt until smooth. Spoon into 6 ramekins and smooth the surface

3. For the topping, melt the butter with the pink peppercorn, thyme & a good grinding of black pepper. Then spoon over the pate. Chill until butter sets