Serving size: Serves 8
Cuisine type: French
Cooking time: More than 1 hour
Course: Entree
Favourite flavours: Condiment

Duck liver parfait with red onion jam

INGREDIENTS

30g butter
6 shallots (150g), chopped finely
2 cloves garlic, crushed
½ teaspoon ground allspice
1 tablespoon finely chopped fresh thyme
1 teaspoon cracked black pepper
2/3 cup (160ml) brandy
400g duck livers, trimmed
¾ cup (180ml) cream
4 eggs
150g butter, melted, cooled
2 bay leaves, halved
2 sprigs thyme, halved
100g butter, extra

Red onion jam
50g butter
4 medium red onions (680g), sliced thinly
¼ cup (55g) sugar
¾ cup (180ml) dry red wine
¼ cup (60ml) port
¼ cup (60ml) red wine vinegar

METHOD

Preheat oven to slow.

Melt butter in small frying pan; cook shallot and garlic, stirring, until shallot softens. Add allspice, thyme, pepper and brandy; bring to a boil. Reduce heat; simmer, uncovered, about 2 minutes or until liquid is reduced to
about 1 tablespoon.

Blend or process shallot mixture with livers, cream, eggs and melted butter until mixture is smooth. Push parfait mixture through fine sieve
into medium bowl; repeat process through same cleaned sieve.

Pour parfait mixture into greased 1.5-litre (6-cup) ovenproof terrine dish; place terrine in baking dish. Pour enough boiling water into baking dish to come halfway up sides of terrine; cover terrine with foil. Cook, covered, in slow oven about 40 minutes or until liver parfait is just set. Remove terrine from baking dish; cool parfait 10 minutes.

Meanwhile, make red onion jam.

Decorate parfait with bay leaves and thyme. Melt extra butter in small
pan; cool 2 minutes then carefully pour butter fat over parfait, leaving
milk solids in pan. Cover parfait in terrine; refrigerate 3 hours or overnight.

Turn parfait onto board. Using hot, wet knife, cut parfait into eight slices; serve with red onion jam and, if desired, toasted brioche.

Red onion jam
Melt butter in large frying pan; cook onion and sugar, stirring occasionally, over medium heat, about 20 minutes or until onion starts to caramelise. Add wine, port and vinegar; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until jam thickens.