Duck liver parfait, cherry compote & sourdough croutes recipe | Good Food

Ingredients

• 100g butter extra for frying
• 3 shallots finely chopped
• 2 thyme sprigs leaves picked
• ½ tsp white peppercorns crushed
• pinch of coriander seeds crushed
• 400g duck livers trimmed of sinew and roughly chopped
• ¼ tsp ground cinnamon
• 80ml madeira
• freshly ground nutmeg
• 1 tbsp Grand Marnier
• 80g morello cherry jam
• 1 tsp sherry vinegar
• 8 slices of sourdough cut into bite-sized pieces (if making canapés)
• olive oil
• sea salt
• thyme leaves