• grapeseed oil, for drizzling
  • 250 g duck livers, cleaned
  • salt and pepper
  • 2 French shallots, sliced
  • 1 large garlic clove, sliced
  • 4 sprigs of thyme, leaves picked
  • 40 ml sherry
  • 40 ml Madeira
  • 250 g cold butter, chopped
  • 50 ml pouring cream

Skill Level



Chilling time: 3 hours

Place a medium sized non stick frying pan over high heat. Drizzle a little grapeseed oil into the pan and wait until it starts to smoke. Gently place the livers into the pan. Sear on one side for 10 seconds, season with salt and pepper, then turn and cook for another 10 seconds. Take the livers out of the pan and leave them to rest. You want the livers to still be pink inside. Don’t be scared!

To the same pan, add the shallot, garlic and thyme. Stir for 2-3 minutes or until the shallots become translucent. Pour in the sherry and Madeira, bring to the boil, then reduce the heat to low and simmer for 15 minutes or until the mixture thickens to a syrup. Remove from the heat and cool slightly.

Place the livers and shallot mixture in a blender. Pour in the cream and blitz on high for 1 minute. While the motor is still running, add the butter, cube by cube waiting 20 seconds between each cube. Once the butter is fully incorporated blitz for another minute. Pour the mixture into a fine sieve placed over a small bowl. Using a spatula, push the mixture through the sieve, then smooth the top of the parfait and cover closely with plastic wrap. Refrigerate for at least 2-3 hours or until iset. Serve with your favourite grazing board ingredients and your friends will think you’re a boss.

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Andy Allen

Author Andy Allen

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