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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

  1. Finely slice shallots and garlic, sweat in 65g butter with the chopped thyme on a very low heat for 20-30mins till completely soft.
  2. When soft, add the brandy and reduce to a syrup. Take off the heat and chill.
  3. Trim any sinew and excess fat from the livers and blitz with chilled onion mix.
  4. Add 1 egg at a time whist blitzing and continue till smooth.
  5. Add 185g of room temp butter, a cube at a time.
  6. Season with salt and pass-through chinois onto ½ gastro tray
  7. Place half gastro in a deep full gastro which is half filled with hot water.
  8. Cook both trays in the oven at 85°C for 15mins till mix is set.
  9. Leave to cool to room temp and blitz again (remove dark surface before blitzing).
  10. Chill in piping bag for service.

Orange braised chicory

  1. Finely slice shallots and sweat in the white wine vinegar.
  2. Separately, finely slice chicory and sweat in the butter till soft and translucent. approx. 5 mins.
  3. Add the shallot to the chicory and add the sugar. Cook till dissolved and stir in the orange zest.
  4. Season with salt and check sweetness. Continue to cook if still excess liquid. It should set to jammy consistency when chilled.

Focaccia

  1. Mix flour, water, salt, yeast, and rosemary to form soft dough.
  2. Continue to knead for 10 mins.
  3. Generously oil a clean large bowl and add the dough. Prove for at least 1 hour.
  4. Remove from brown and knock back. With the oil start to form into rectangle to fill a whole gastro.
  5. Continue to roll and form dough into shape.
  6. Leave to prove for another 30 mins.
  7. Drizzle generously with olive oil and using fingertips press into dough. Season generously with flaky sea salt.
  8. Cook for approx. 20mins at 220°C

To finish

  1. Warm a portion of focaccia in the oven for 5mins.
  2. Pipe a generous mound of parfait straight onto the plate.
  3. Place a tablespoon size quenelle of chicory mix next to the parfait.
  4. Sprinkle the parfait with chives and crispy onion then finish with the warm focaccia.