Responsible Restaurateur Blog post 2: Duck Liver Parfait

"Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks." Judith B Jones

At Lochiel House we believe this statement is true. This blog is dedicated to cooking sustainably and with respect for our ingredients. Here is head chef, Graham Neilson's favourite duck liver parfait recipe - it's a perfect accompaniment to the duck fat brioche we shared in blog post 1 and is a delicious way to eat duck liver.

Duck Liver Parfait


500g duck livers trimmed

500g butter (soft)

4 eggs

2 egg yolks

375ml of Madeira, brandy or port

1 tbls Murray salt flakes


- Gently warm all ingredients to equal temperature

- Reduce 100ml each of brandy, port and Madeira to a syrup

- Blend livers with the booze reduction

- Blend in eggs

- Blend in butter and strain mix through a fine sieve

- Line a terrine mould with cling film and set up a bain marie

- Bake at 110˚ for 25 min or until a skewer inserted into the middle is warm

- Cool in a fridge

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