Who is excited for Christmas? This week we were very fortunate to have The Cornish Chef drop off some of his freshly prepared Duck Liver Parfait with Apple & Rosemary Jelly, made in collaboration with Gathered Botanicals using both foraged and homegrown plants, and paired with our beautifully crisp Heritage Cider which is the perfect choice for rich, fatty meats or cheese.
The Cornish Chef is a bit of a mystery and hides his identity behind the beautifully prepared dishes which take the lead. You could say that The Cornish Chef is the Banksy of the cheffing world. Using local produce from our beautiful county to showcase the finest of ingredients Cornwall has to offer.
Tried, tested and thoroughly enjoyed by our team earlier this week, this is one recipe that you will want to try.
So why not wow your family and friends this Christmas by giving the recipe a go and serve it up with some of our delightful Heritage cider. You still have time to order before deliveries stop for the year.
Duck Liver Parfait with Rosemary and Apple Jelly - makes 6 pots
150g butter, room temperature and another 100g for topping
1/2 small onion, finely chopped
1 sprig of thyme and a few leaves
1 garlic clove, finely chopped
2 star anise
a good pinch of ground mace
a good pinch of ground allspice
400g duck livers, trimmed
3 tbsp double cream
a good pinch of sea salt
a good pinch of freshly ground black pepper
zest of a small orange
225g apple and rosemary jelly, or similar
A nice bread to serve - we used Baker Tom's Sourdough Bread (which you can buy around Cornwall and Devon - link here) buttered with Trewithen Dairy Cornish butter (link here).
1. Begin preparations the night before by placing the duck livers in a suitable
container and cover with a little milk before storing in the fridge - this will
decrease any bitterness in the livers.
2. The next day, begin by melting 75g of the butter in a saucepan over a medium-low heat.
3. When melted, add the diced onion, garlic and the thyme spring and
cook until soft before adding the mace, star anise and allspice. Cook for a few
minutes until fragrant before upping the heat to high and adding the livers and
cooking for about 4 minutes, stirring occasionally. When the blood has nearly
been cooked out of the livers add the brandy and cook for another minute or so
until the liquid has reduced to almost nothing. Remove the sprig of thyme and the
star anise before taking off the heat.
4. Pour the mix into a food processor and blend until smooth, slowing adding
another 75g of butter, the double cream and a good pinch of salt and pepper.
Taste the mix and season if necessary, or blend for longer if still a little course.
Pour the mix into 6 glass jars or ramekins and place in the fridge to set for at least
5. Once set, gently heat the jelly paste in a saucepan with 30ml water over
a low heat until soft enough to spread. Remove the parfaits from the fridge and
divide the apple jelly in a layer over each of the tops.
6. Take the last 100g of butter and melt very gently over the lowest heat so that the
butter separates into two layers. When ready, using a spoon pour a little of the
top layer of clarified butter on each, leaving the heavy white layer behind. Pop a
little orange zest and a few thyme leaves on each and return to the fridge to set
for at least another hour.
7. They will sit in the fridge quite happily for 3 days. When you are ready to eat, toast some nice bread and serve with butter and a crisp salad for a delicious starter.
8. Enjoy with chilled Cornish Orchard's Heritage Cider.