An incredibly impressive starter that is much easier to make than you might think. This recipe blends duck livers, butter, brandy and tomato puree into a velvety smooth parfait, topped with a thyme butter. Yum yum!
- 600g duck livers
- 250g butter
- 2 shallots
- 2 garlic cloves
- 1 tbsp. tomato puree
- 2 tbsp. brandy
- 100g butter
- 1 tsp. picked thyme leaves
Slice off any sinew from the duck livers. Dice the shallots and mince the garlic. Fry shallots and garlic in 1/3 of the butter until softened and golden. Add the livers, turn the heat up and fry until browned. Add the brandy and boil until it almost disappears - be careful, as the brandy might catch light.
Leave the livers to cool. Put into a food processor along with the rest of the butter and the tomato puree. Blend until smooth, then push through a sieve. Tip the mixture into ramekins, and tap them on the work surface to even out the surface.
Melt the 100g butter in a saucepan. Let it separate. Discard the white liquid and pour the yellow liquid into a bowl. Mix with thyme leaves and pour over the duck parfait. Leave to set completely in the fridge.