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Duck Liver Parfait served with Smoked Duck Breast and a Cherry Chutney served with Crisp Bread Recipe


Duck Liver Parfait served with Smoked Duck Breast and a Cherry Chutney served with Crisp Bread Recipe

Ingredients Duck Liver Parfait

  • 500g trimmed duck livers
  • 3 whole eggs
  • 300ml clarified butter
  • 100ml double cream
  • 1 onion finely diced
  • 20ml brandy
  • 20ml madeira
  • 20ml port
  • 1 sprig of fresh thyme
  • salt and pepper
  • 1 bay leaf

Ingredients Cherry Jelly

  • 500ml cherry juice
  • 6 leaves of gelatine

Ingredients Cherry Chutney

  • 1 kg frsh cherries
  • 100ml white wine vinegar
  • 80g granulated sugar
  • 1 onion finely diced
  • 1 bay leaf

Cherry Chutney

Stone the cherries sweat the onions then add the white wine vinegar, sugar, bay leaf and cherries, gently simmer for 30-40 minutes then put into sterilised jars.

Cherry Jelly

Warm the cherry juice and add the soaked gelatine.


Fry the onion until soft add the herbs, salt and pepper then add the alcohol and reduce until sticky. Blend the livers and cool onion mixture once this is cooled in a food processor, add the eggs and continue to blend. Then add the butter and cream and blend until smooth. Pour this through a sieve and pour into terrine moulds. Place the moulds into a ban marie and cover with foil. Bake in a preheated oven at 150C for around 45 minutes. Insert a digital food probe into the centre of the parfait if it reaches 65C then it can be removed from the oven and chilled. Press the chilled Parfait into semi circle silicon moulds and freeze. Once frozen put two semi circles together to form a ball, stick the ball on a cocktail stick and dip in the cherry jelly then chill. Once chilled stick on a cherry stalk to form a cherry. Trim a Duck Breast then place on a wire rack in an oven tray place woodchips in the tray then wrap in foil, put the tray on a low gas flame to hot smoke the duck breast. It should take around 30-40 minutes to cook the breast. Use a food probe to check the duck breast has reached 75C then chill and serve with the parfait and chutney.

Duck Liver Parfait with Smoked Duck Breast