Duck Liver Parfait

This is the classical style of poultry liver parfait we served at Claude’s in the 1980s. It presents beautifully as a slice served with warm toasted brioche or crisp thin toast; the gelatine provides body to enable slicing. Alternatively the parfait can be served in little pots sealed with melted butter - in which case, reduce the amount of gelatine by half. The flavour is best when made the day before it is served. Chicken livers can be substit