Duck-Liver Parfait, Fig Jam & Brioche
🍳 oven
⏱ 70 min
🍽 serves 10
📋 13 ingredients
Nutrition per serving
324
calories
19.7g
protein
25.4g
carbs
16.3g
fat
Ingredients per serving
- 1.5 oz brioche
- 0.2 lb figs
- 0.15 lb duck liver
- 0.1 cup Madeira wine
- 0.1 tsp Maldon salt
- 0.1 oz micro parsley
- 0.1 tbsp pepper
- 0.05 lb chicken liver
- 0.05 tbsp Schmaltz
- 0.05 cup port wine
- 0.05 lb cherry
- 0.025 cup Olive Oil
- 0.01 tsp agar agar
Method
1. Preheat the oven to 325°F.
2. Rinse and pat dry the duck and chicken livers. Remove any visible veins or membranes.
3. In a saucepan, reduce Madeira wine until it is syrupy and coats the back of a spoon (about 1 cup).
4. Combine the reduced Madeira with schmaltz in a blender. Add the livers and blend until ultra-smooth.
5. Pour the liver mixture into a terrine mold, cover with parchment paper, then aluminum foil.
6. Place the terrine in a water bath (bain-marie) in the preheated oven and cook for 1 hour or until set.
7. Remove from the oven and let cool to room temperature. Refrigerate overnight.
8. For the fig jam: In a saucepan, simmer figs with port wine until reduced by half. Add agar agar and stir until dissolved. Pour into a container and refrigerate until set. Once set, cube the jam.
9. Slice the parfait and arrange on plates. Smear a layer of fig jam on each slice.
10. Top with pickled cherry, micro parsley, and a drop of schmaltz. Sprinkle with cracked pepper.
11. For the brioche soldiers: Cut pareve brioche into 3-inch sticks. Brush with extra virgin olive oil and Maldon salt. Bake at 350°F for 10 minutes or until golden brown.
12. Serve each plate with 3 brioche soldiers.
