Duck liver & gin parfait

10-30 minutes 30-60 minutes 6 servings 600 kcal or less chicken liver chicken livers dinner party food dinner party starter freeze ahead food friends for dinner individual pates indulgent mains make ahead mousse pate potted potted meat prepare ahead prepare before quick starter

N/A

Source

Ingredients

50g unsalted butter

2 shallots , finely chopped

400g pack duck or chicken liver , cleaned

1 heaped tsp thyme leaves

2 tbsp gin

170ml pot double cream

100g unsalted butter

16 juniper berries , chopped

2 tsp thyme leaves

thinly sliced seed bread or brioche , toasted

a few gherkins or cornichons

Method

Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.

Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1⁄2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.

For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.

To serve, place on a plate with toast and gherkins or cornichons.