Goose Liver Parfait with Sauternes Jelly and Pickled Pork Salad

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

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