William Lander, Daniel Morgenthau, Shaun Searley

Duck Liver Parfait, Black Truffle and Puffed Pig Skin

Name: Duck Liver Parfait, Black Truffle and Puffed Pig Skin
Yield: Serves 8–10
Ingredients: salt; 2 kg pig skin (ask your butcher to give you the skin from the loin ideally, and to remove as much of the fat as possible); 75 g shallot jam; 15 g Maldon salt; 230 g free-range organic eggs (this is a very precise recipe, so crack eggs over the scales until you have this amount); 280 g butter, cut into 3cm dice; Sprig of thyme; 400 g foie gras, cut into 3cm dice; 350 ml Madeira; 100 ml brandy; 400 ml red port; black truffle, to serve; 3 shallots; vegetable oil, for deep-frying

Preparation info

Serves
8–10

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This needs to be made well in advance; the terrine needs to chill in the fridge overnight while the pig skin needs to dry out in a cool oven for at least 24 hours. We promise it is worth the forward planning! You’ll need a few ziplock bags – make sure you get good ones that are completely airtight. It’s also important to get all the ingredients to the same temperature before you start, so that by the time you cook it there’s no risk of curdling or splitting. No one wants a grainy parfait. I

Ingredients

Gluten-free

Ingredients

Method