Foie Gras Parfait

Preparation info

  • Difficulty


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By Brent Savage

Published 2010

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  • 1 length 1 cm (½ inch) diameter PVC piping
  • 1 sheet acetate
  • 1 garlic clove, thinly sliced
  • 3 teaspoons milk
  • 200 g (7 oz) pasteurised foie gras
  • 110 g ( oz) unsalted butter, softened
  • 2 g (1/16 oz) sea salt flakes


Cut the PVC piping into six 10 cm (4 inch) long pieces. Cut the acetate into six 12 × 5 cm (4½ × 2 inch) rectangles. Roll each piece widthways, then place each roll inside a piece of PVC pipe. Make sure one end of the acetate sits flush with the pipe and the other end protrudes. Place plastic wrap over the flush end and secure with tape. Stand, covered-end down, on a tray.

Heat the garlic and milk in a small saucepan over low heat for 2 minutes.

Place the foie gras, butter and salt in an upright blender and blend until smooth. Add the warm milk mixture and blend again until smooth, then pass through a fine sieve. Pour into the moulds filling only to the top of the pipe and refrigerate for 2 hours or until set.