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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.






Skill level

Average: 2.4 (104 votes)


  • 400 g duck liver, at room temperature
  • 400 g butter, at room temperature
  • 5 eggs, at room temperature
  • 12 g salt
  • 3 g pepper
  • reduction (100 ml brandy, 100 ml port, 100 ml Madeira, 3 shallots and 1 clove garlic reduced to 85 ml)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 12 hours

Place all the ingredients in a blender and blend until smooth. Pass the mixture through a fine sieve and transfer to a ovenproof 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.