Foie gras parfait with croutons & pickled figs

Foie gras parfait with croutons & pickled figs

By
From
Huxtabook
Makes
20
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
1 sourdough baguette
mustard cress, to garnish

Foie gras parfait

Quantity Ingredient
125ml port
100ml madeira
1 french shallot, finely diced
1 garlic clove, finely chopped
3 thyme sprigs, picked and chopped
375g duck livers, trimmed and roughly chopped
155g unsalted butter, melted and cooled
100g foie gras, diced, at room temperature
1 egg
1 1/2 teaspoons sea salt

Pickled figs

Quantity Ingredient
4 figs, halved
75ml merlot vinegar

Method

  1. For the foie gras parfait

    Preheat the oven to 120°C.
  2. Place the port, Madeira, shallot, garlic and thyme in a small saucepan. Simmer over medium heat for 5 minutes, or until the mixture is reduced to almost dry. Leave to cool.
  3. Place the livers in a small non-stick frying pan and stir over medium heat for 30 seconds on each side, or until they just start to change colour. Transfer to a food processor. Add the port mixture, melted cooled butter, foie gras, egg and sea salt and season with freshly ground black pepper. Process until the mixture is smooth, then strain through a fine sieve set over a bowl. Using a spatula, push the mixture through the sieve, discarding any solids.
  4. Spray a 750 ml mould with cooking oil spray, then line with two layers of plastic wrap, being sure to smooth out any air bubbles or creases. Pour the parfait mixture into the mould, then place in a roasting tin. Pour enough boiling water into the roasting tin to come one-third up the side of the mould.
  5. Transfer to the oven and bake for 45 minutes, or until the parfait is just set. Remove the mould from the water bath and cool to room temperature, then cover with plastic wrap and refrigerate overnight, or until chilled and firm.
  6. For the pickled figs

    Place the fig halves in a bowl with the vinegar and some freshly ground black pepper and gently mix together. Cover and leave to pickle in the fridge for at least 24 hours, or up to 2 days.
  7. Strain and drain on paper towel before use. Cut each fig half into four pieces.
  8. For the croutons

    Preheat the oven to 160°C. Slice the bread into 20 rounds, about 3 mm thick. Place on a baking tray and bake for about 10 minutes, or until crisp. Leave to cool, then store in an airtight container until required.
  9. To serve

    Smear a generous amount of parfait onto each crouton. Top with the figs, garnish with mustard cress and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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