Duck liver parfait
with orange braised chicory and warm focaccia
Ingredients
Duck liver parfait
- 3 shallots
- 250g butter
- 1 clove garlic
- Tbsp chopped thyme
- 65ml drinking brandy
- 750g trimmed Gressingham duck livers
- 2 eggs
- 185g butter
Orange braised chicory
- 6 shallots
- 200ml white wine vinegar
- 8 chicory
- 100g butter
- 100g sugar
- 2 oranges
Focaccia
- 1626g strong flour
- 42g salt
- 1113g luke warm water
- 35g fresh yeast
- 1tbsp chopped rosemary
- Olive oil
Method
Duck liver parfait
- Finely slice shallots and garlic, sweat in 65g butter with the chopped thyme on a very low heat for 20-30mins till completely soft.
- When soft, add the brandy and reduce to a syrup. Take off the heat and chill.
- Trim any sinew and excess fat from the livers and blitz with chilled onion mix.
- Add 1 egg at a time whist blitzing and continue till smooth.
- Add 185g of room temp butter, a cube at a time.
- Season with salt and pass-through chinois onto ½ gastro tray
- Place half gastro in a deep full gastro which is half filled with hot water.
- Cook both trays in the oven at 85°C for 15mins till mix is set.
- Leave to cool to room temp and blitz again (remove dark surface before blitzing).
- Chill in piping bag for service.
Orange braised chicory
- Finely slice shallots and sweat in the white wine vinegar.
- Separately, finely slice chicory and sweat in the butter till soft and translucent. approx. 5 mins.
- Add the shallot to the chicory and add the sugar. Cook till dissolved and stir in the orange zest.
- Season with salt and check sweetness. Continue to cook if still excess liquid. It should set to jammy consistency when chilled.
Focaccia
- Mix flour, water, salt, yeast, and rosemary to form soft dough.
- Continue to knead for 10 mins.
- Generously oil a clean large bowl and add the dough. Prove for at least 1 hour.
- Remove from brown and knock back. With the oil start to form into rectangle to fill a whole gastro.
- Continue to roll and form dough into shape.
- Leave to prove for another 30 mins.
- Drizzle generously with olive oil and using fingertips press into dough. Season generously with flaky sea salt.
- Cook for approx. 20mins at 220°C
To finish
- Warm a portion of focaccia in the oven for 5mins.
- Pipe a generous mound of parfait straight onto the plate.
- Place a tablespoon size quenelle of chicory mix next to the parfait.
- Sprinkle the parfait with chives and crispy onion then finish with the warm focaccia.