Duck Liver Parfait Recipe

Prep livers

Trim any connective tissue, green or discolored bits from the duck livers. Pat dry with paper towels and season lightly with 1 tsp of the sea salt and 1/4 tsp black pepper.

Cook aromatics

In a large skillet, melt 30 g of the butter over medium heat. Add the finely chopped shallot and minced garlic; cook, stirring, until softened and translucent, about 3 minutes. Stir in the thyme and remove skillet from heat briefly.

Sear livers

Increase heat to medium-high. Add the trimmed duck livers in a single layer and sear 1–2 minutes per side until browned on the outside but still slightly pink inside. Do not overcrowd; cook in two batches if needed. Transfer livers to a plate.

Deglaze and flambé

Return the skillet to medium heat, add the brandy or cognac and swirl to deglaze, scraping any browned bits. If comfortable, carefully ignite the alcohol to flambé and let the flame subside (or simmer 1 minute until alcohol reduces). Pour the pan and its juices over the seared livers.

Blend

Place the seared livers, pan juices, cooked shallot mixture, remaining 90 g butter (cut into pieces), heavy cream, and remaining 1/2 tsp sea salt and 1/4 tsp pepper into a food processor or high-speed blender. Puree until completely smooth, stopping to scrape down sides as needed (about 1–2 minutes).

Strain and chill

For the silkiest texture, push the puree through a fine-mesh sieve into a bowl using the back of a spoon. Taste and adjust seasoning. Spoon the mixture into a loaf pan or ramekins, smooth the top, and press plastic wrap directly onto the surface to prevent discoloration. Chill in the refrigerator at least 4 hours, preferably overnight, until firm.

Cook shallots

In a small saucepan, melt 30 g butter over medium heat. Add the thinly sliced shallots and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Caramelize and deglaze

Sprinkle the granulated sugar over the shallots and cook 1–2 minutes to start caramelization. Add the red wine (if using) and red wine vinegar plus the water. Stir and bring to a gentle simmer. Reduce heat to low and cook until liquid is syrupy and the shallots are jammy, about 12–15 minutes.

Finish

Season the marmalade with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and let cool to room temperature. The marmalade can be made a day ahead and refrigerated.

Toast baguette

Preheat a grill pan or broiler. Brush both sides of baguette slices lightly with olive oil. Grill or broil slices until golden and crisp, about 1–2 minutes per side under broiler or 1–2 minutes per side on a hot grill pan.

Plate

Remove parfait from refrigerator and, if set in a loaf pan, unmold onto a cutting board; slice or serve in ramekins. Place a generous smear of duck liver parfait on each toasted baguette slice or serve parfait as a scoop with toasted bread alongside. Top each portion with a small spoonful of shallot marmalade and garnish with a cornichon and a few microgreens or parsley leaves.

Serve

Serve chilled or slightly cool. Provide extra cornichons and additional toasted baguette on the side. Parfait keeps refrigerated, covered, up to 3 days.