Over a medium heat melt
With the remaining
Pre-heat the oven to 200°C. Cut the duck livers into 12 even sized pieces and both pieces of gizzard confit into 6 even slices. Refrigerate until ready to use.
Trim the duck breasts of any excess fat. Score the skin of the duck breasts with the tip of a sharp knife and season with salt and freshly ground pepper. In a heavy-based pan heat
Reduce the oven to 180°C. Place the wrapped pancakes on a baking tray and place in the oven. They will take 5 - 6 minutes to reheat. If left longer, the pancakes will become crisp and the chives will discolour. When the pancakes are ready, remove from the oven and carefully remove the greaseproof paper. Heat both the parsnip puree and Shiraz jus over a low heat.
Heat the remaining vegetable oil over a medium heat in a heavy-based pan. Season the duck livers with salt and freshly ground pepper and add to the pan along with the crushed garlic clove and sprig of rosemary. Sauté the livers for 30 seconds, add the sliced gizzards and shallots and continue to sauté for a further minute until the shallots begin to break down and soak up some of the pan juices. Add the Cabernet Sauvignon vinegar and toss the pan to evenly coat the livers, gizzards and shallots. Immediately pour the contents of the pan into a bowl to stop the cooking process, as the duck livers should also remain pink. Discard the garlic and rosemary and lightly season the contents of the bowl with salt and freshly ground pepper.
Carve each duck breast at an angle into 10 even slices and lightly season with salt and freshly ground pepper. Heat a non-stick heavy-based pan over a high heat. Season the foie gras on both sides with salt and freshly ground pepper and evenly sear for 10 - 15 seconds depending on the thickness. The centres should remain pink. Remove
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