Duck liver parfait with pork jelly

Ingredients

• ½ tsp olive oil
• 2 small golden shallots, thinly sliced
• ¼ bunch thyme
• 1 small bay leaf
• ½ sprig rosemary
• 50 ml Madeira wine
• 50 ml sherry
• 250 ml port
• 140 g foie gras
• 115 g duck liver 
• 1 tsp fine salt 
• ½ tsp white pepper
• 190 ml clarified butter 
• 2 eggs 
• 1 sheet gelatine, softened in cold water

Chilling time overnight

Instructions

Preheat the oven to 140°C. Place a small saucepan over high heat and add the oil. Add the shallot and herbs, and sweat for 1 minute. Pour in the Madeira, sherry and 50 ml of the port. Cook for 10 minutes or until reduced to 50 ml. Strain, discarding the herbs, and transfer to a food processor.

Add the foie gras, liver, salt and pepper and blend until smooth. Add the eggs one at a time, then very slowly add the butter while continuing to blend.

Pass the parfait mixture through a fine chinoise, then spoon it into a 750 ml-capacity terrine mould and cover with a lid or foil.

Place the terrine into a roasting tin half-filled with hot water and cook for 40 minutes or until set. Remove from the oven, allow to cool.

Chill in the fridge overnight. Serve as part of a charcuterie plate.