November 14th, 2011

Tufted Duck and Chicken Liver Parfait

Winter is settling in and the game season is well underway. Our deer friend and local game expert David Grimwood came bearing gifts, amongst the wonderful array of game was these tufted ducks. The lovely thing about David and his gamey gifts is that every time we learn something new.

Tufted duck, Aythya fuligula, is a diving duck. Due to grazing on marshes and closer to the sea shore its meat has a dark red colour and has a stronger gamier taste than the rest of the wild duck species.

Davids recommendation was to boil the duck and then blend it into a pate. My thoughts turned to the chicken liver parfait recipe that we current make at the restaurant. So the inspiration for this recipe came from that. After a good look and prod and feel I realised there is not much to these tufted ducks, however the breast meat can be bulked out with items such as chicken livers, which in tow will mellow the overwhelming strong game flavour and make it more palatable.

I served this rich and flavoursome parfait with quinces poached in red wine and Professor Baker’s pickled walnuts, aka “wombats”. The textures and flavours works a treat. Do remember to serve small amounts of this parfait as it’s incredibly rich and provide plenty of toasted sourdough.

Tufted Duck and Liver Parfait

  • 250g tufted duck meat, cut into even size pieces
  • 500g chicken livers
  • 150g banana shallots, diced
  • 1 clove of garlic, crushed
  • 1tsp chopped fresh thyme
  • 625g unsalted butter
  • 1tsp coriander seeds, crushed
  • 60ml brandy
  • Maldon Sea Salt and Freshly Cracked Black Pepper

Preheat the oven to 150°C. Fry the shallots in 50g butter with seasoning until transparent. Once cooked add the garlic, thyme, brandy and crushed coriander, melt the remainder of the butter and add to the shallots leave to cool slightly.

Blend the duck and chicken livers till pureed, whilst blending add the cooled shallot and melted butter mix, season and blend to emulsify.

Pour the mixture into a terrine mould, place in a bain-marie, and cover with lids. Cook the parfait in the preheated oven for 45 minutes. Cool over ice, once chilled, blend the parfait until silky smooth and leave to set in the fridge for 1 hour before serving.

Red Wine Jelly

  • 200ml good quality red wine
  • 30g sugar
  • 1.5g agar agar

In a small saucepan, mix all the ingredients together, bring to the boil, simmer for 1 minute. Pour the mixture into a small lean square flat plastic container, leave to set, do not move until completely set.

Red Wine Poached Quinces

  • 400g fresh firm but ripe quinces
  • 100g caster sugar
  • Maldon Sea Salt and Freshly Cracked Black Pepper
  • 200ml good quality red wine
  • 5 juniper berries, crushed

Preheat the water bath to 75°C. Peel and core the quinces, cut them into ½ cm thick wedges. Season the quinces with salt and pepper. Vacuum the crushed juniper, quince wedges, red wine and sugar. Cook in the preheated water bath for 30 minutes, or until tender but not too soft. Cool over ice.

To Serve:

Scoop a quenelle of parfait onto a slice of toasted baguette, place on the plate. Garnish the plate with dollops of the jelly, slices of red wine quinces and pieces of pickled walnuts, finish with a few micro leaves and rapeseed oil, serve immediately.

Serves 10/12

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6 Comments to “Tufted Duck and Chicken Liver Parfait”

  1. Nick inston says:

    This looks fantastic.
    Don’t be put off by the tufted duck reputation.
    Had one last night breasted and pan fried with goose fat.
    Spiced red cabbage and Madeira gravy.

    Cooked nice and rare it was very similar to venison loin.

    This was a midlands tufted that I doubt had seen the shore for some time but it was excellent.

  2. Corinne Turner says:

    Made this with Barbary duck breasts and a mix of duck and chicken livers, with a tad less butter. I also passed through a drum sieve. The end result was the best parfait I have ever tasted. I used gelatine as did not have agar agar, red wine went cloudy, is that why? I love your recipies and cannot wait for the book. Thank you for sharing this with us

  3. Alex says:

    Have just finished making this using pheasant breasts instead of duck, absolutely delicious and the red wine jelly is fantastic!
    A bit of work but well worth the effort in the final product, this is a website for true foodies; I love it!!

  4. Very intriguing dish. I think I would rather eat it than make it though.

  5. Shu Han says:

    the dish sounds absolutely beautiful. have never heard of tufted duck before, but i like what you did with it (:

  6. James B says:

    That dish looks stunning! I bet that tastes amazing.

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