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- Cuisine: French
- Cook Time: 1 hr(s)
- Serves 4-6
Gabriel Martin and business partner Stéphane Pettier took over ownership of the famous Metropolis House in Brunswick, north of Melbourne City, turning it into a lovely French restaurant. In this podcast, we talk with the Gabriel about his experience, love of French food, and the secret to a delicious duck liver parfait.
Ingredients
400g duck liver, at room temperature400g butter, at room temperature
5 eggs, at room temperature
12g salt
3g pepper
Reduction (100ml brandy, 100ml port, 100ml Madeira, 3 shallot and 1 clove garlic reduced to 85ml)
Preparation
Place all the ingredients in a blender and blend until smooth. Pass the mixture through a fine sieve and transfer to a oven-proof terrine mould.Tap the full mould on the bench to knock out any air bubbles. Place a sheet of baking paper over the mixture and wrap in foil.
Bake in oven at 120°C for 20 minutes. Turn the terrine around and bake for a further 20 minutes. Remove the foil and baking paper. The parfait should only move a little when touched, like soft jelly (if not set, cook for a further 5 minutes).
Place the parfait in the fridge for 12 hours to set.
Serve with croutons and apple.
If you enjoyed this Duck liver parfait recipe then browse more French recipes, appetiser recipes, entertaining recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
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| 10. | Penfolds Magill Estate Restaurant | Magill |
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