Duck Liver Parfait, Black Truffle and Puffed Pig Skin

Preparation info
  • Serves


    • Difficulty


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