Duck Liver Parfait

Preparation info
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By Sat Bains

Published 2012

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For the Duck Liver Parfait

  • 500 g of duck liver
  • 3 eggs
  • 5 g


Preheat the oven to 75°C. Place the liver, eggs, salt and sugar into a sous vide bag and compress on full. Warm to 36°C in a water bath. Warm the butter to 50°C. Blend all the above together until completely smooth. Pass through a chinoise. Line a 1 litre mould with a double layer of cl