Duck Liver With Chervil Food

VELVETY DUCK LIVER PARFAIT

Steps:

• Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
• Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
• Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

DUCK LIVER WITH CHERVIL

Steps:

• Cut the onion lengthwise in half. Put the halves on a flat surface and cut crosswise into thin slices. There should be about 1/2 cup.
• Cut off and reserve the tips of the endive. Cut the remaining endive into 2-inch lengths. Cut each piece lengthwise into very thin strips. There should be about 1 cup loosely packed.
• Put the quartered cabbage on a flat surface and cut it crosswise into very thin shreds. There should be about 2 cups.
• Pull off the top leaves from the stems of chervil. There should be about 2 cups. Reserve 10 or 12 leaves for garnish.
• Heat the corn oil in a heavy skillet. When it is hot and almost smoking, carefully slide the foie gras slices into the skillet. Sprinkle with salt and pepper. Cook over high heat about 45 seconds. Carefully turn each slice and cook about 1 minute longer. Remove and drain.
• Add half of the hazel oil to the skillet and when it is hot add the onion and red cabbage. Add salt and pepper and cook, stirring, about 1 minute. Add the remaining hazelnut oil. Stir and add the balsamic vinegar. Toss briefly and pour the mixture into a mixing bowl. Add the endive strips and chervil. Toss well.
• Arrange pieces of the reserved endive tips around an oval or round platter, alternating them with the reserved chervil leaves. Spoon the red cabbage mixture in the center. Arrange the foie gras slices over the red cabbage mixture.