Duck Parfait - Cuisine Magazine - From New Zealand to the World
Garnish this parfait with mustard, pickles and/or chutneys to balance the richness. You can seal any leftover parfait with melted butter or duck fat to preserve
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Ingredients
- 500g duck livers (or substitute chicken)
- 4 egg yolks
- 1 teaspoon brandy
- 1 tablespoon Calvados
- 1½ teaspoons salt
- 1 teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg
- 170g butter, chopped into 2cm cubes
- 255ml cream
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