Goose Liver Parfait with Sauternes Jelly and Pickled Pork Salad

Name: Goose Liver Parfait with Sauternes Jelly and Pickled Pork Salad
Yield: Serves 8
Cuisine: French
Ingredients: 8 wafer-thin slices walnut sourdough, crusts removed; ½ punnet celery cress, snipped; 20 ml walnut oil; 185 g unsalted butter; 4 slices Iberian ham, cut in half lengthways; 210 ml sauternes; 50 ml cognac; 1 thick slice walnut sourdough, crusts removed and cut into 5 mm cubes; ½ small stick celery, finely sliced; 60 g fatty pancetta, diced; 1 tablespoon thyme leaves, chopped; 400 g goose livers, cleaned; 2 small white onions, diced; 3 small cloves garlic, sliced; 50 g speck, diced; 3 g gelatine leaves, softened in cold water; 25 ml banyuls vinegar; 2 teaspoons sea salt; 1 teaspoon freshly ground white pepper; ½ teaspoon sea salt; 75 ml pouring (35%) cream; 80 g pickled pork, boiled for 3 hours until the meat is soft and pliable; 1 teaspoon aged balsamic vinegar; 1 red shallot, finely diced; 4 cornichons, finely sliced on the diagonal

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This assembly is a celebration of texture. I have fond memories of some brilliant charcuterie plates I have shared in France and here in Australia, at restaurants where they take the time to prepare each component in the time-honoured manner. You can buy pickled pork hock from your butcher and walnut sourdough from any decent sourdough bakery these days, which cuts down the preparation time somewhat. In place of the Iberian ham, you could use slices of cured goose (or duck) breast, made in

Ingredients

Oceania
Europe
Australia
France
Mediterranean

Ingredients

Method