Duck Liver Parfait, Rose with French Vanilla Jelly and Toasted Sour Dough

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David Pugh

Teas Used

Exceptional Rose With French Vanilla

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FIRST DISH COMPONENT

SECOND DISH COMPONENT

FIRST DISH COMPONENT

In a heavy based pan, combine diced apple, 1 dessert spoon castor sugar, orange juice and 50ml water.
Cook over medium heat for 5 minutes.
Add Coleman’s mustard, mustard seeds, 1 teaspoon salt, ½ teaspoon ground black pepper. Cook for a further 5 minutes on low heat. Remove from pan and set aside.
Infuse the tea with warm sauterne for 3-5 minutes. Remove tea bags.
Soak 2 leaves of gelatine in cold water and add to the tea infusion. Let cool and pour into a shallow tray and place in refrigerator overnight to set.
When set, remove from tray and cut into cubes.

SECOND DISH COMPONENT

In a large bowl, combine thyme, bay leaf, garlic, Madeira, cognac and duck livers. Cover and refrigerate overnight.
Remove bay leaf, garlic and thyme and drain livers. Place marinade in a stainless steel pot and reduce to 40ml.
Soak 1 ¼ leaves of gelatine in cold water. Remove and dissolve in marinade and strain. In a non stick pan, sauté duck livers on a high heat until seared on both sides. Remove from pan and drain. Let livers cool and then purée in a blender while slowly adding marinade and soft butter. Season with salt, pepper and nutmeg and slowly add the double cream.
Line a terrine mould with baking paper and spoon in the parfait mixture. Smooth the top and cover with paper and then cling film. Refrigerate for a minimum of 8 hours. Lift paper before removing from mould.
Slice 6 slices with a hot knife and lay onto plates. In small bowl, mix walnut oil and chardonnay vinegar. Toss watercress and garnish plate. Spoon on apple marmalade, French Vanilla jelly and toasted sour dough.