Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Duck Liver Parfait Pyramids

Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Freshly prepared Poultry Liver Parfait, made with

Method

Procedure

Preparation

  1. Pipe the parfait into four 4-fl oz (120-mL) silicone pyramid forms, distributing the parfait evenly among the forms, making them about three-quarters full (A). Level the surfaces with the back of a spoon. Cover with plastic film and freeze at least 2 hours, or until the parfait has hardened.