This style of cooking is all about rich, tempting layers.
orange, sage and duck liver parfait
1½ cups (375ml) milk
500g duck livers, trimmed
1 tablespoon extra virgin olive oil
5 eschalots (French shallots), sliced
4 cloves garlic, sliced
¼ cup sage leaves, chopped
¼ cup (60ml) Cointreau (orange-flavoured liqueur) ½ teaspoon finely grated orange rind
350g cold unsalted butter, chopped into 3cm pieces ¼ cup (60ml) single (pouring) cream
3 sage leaves flatbread, to serve
1½ tablespoons Cointreau (orange-flavoured liqueur) ¼ cup (60ml) orange juice
1 tablespoon brown (light brown) sugar
½ tablespoon malt vinegar
1 tablespoon water
½ teaspoon powdered gelatine
Place the milk and livers in a large bowl and set aside for 1 hour to soak. Drain well, pat dry with paper towel and set aside. Heat the oil in a large non-stick frying pan over medium heat. Add the eschalot, garlic and sage and cook for 6–8 minutes or until softened and caramelised. Remove and set aside.
Increase heat to high. Cook the livers for 1 minute, turning, or until just golden brown. Add the liqueur and cook for 30 seconds. Place the liver mixture, eschalot mixture and orange rind in a food processor. Process until smooth, gradually adding the butter and cream. Press the mixture through a fine sieve and pour into
4 x 1-cup-capacity (250ml) ramekins and smooth the tops. Place in the fridge.
To make the orange jelly, place the liqueur, orange juice, sugar, vinegar and water in a small saucepan over medium heat and bring to just below the boil, stirring to dissolve the sugar. Sprinkle over the gelatine and whisk to combine. Set aside to cool to room temperature. Spoon 1½ tablespoons of the mixture over each parfait. Place a sage leaf on top and refrigerate for 4 hours or until set. Serve with flatbread. MAKES 4.
Note: This parfait will keep in the refrigerator for up to one week.
40g unsalted butter, chopped
2 onions, finely chopped
4 cloves garlic, crushed
600g boneless pork neck, cut into 2cm pieces
¼ cup (60ml) brandy
600g veal mince
250g chicken livers, cleaned and cut into 1cm pieces 1 teaspoon finely grated nutmeg
¼ cup finely chopped tarragon
½ cup (125ml) double thick cream
2 eggs, lightly beaten
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
16 slices streaky bacon, rind removed maple syrup, to serve
Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over high heat. Add the onion and garlic and cook, stirring, for 4 minutes or until soft. Set aside to cool. Place the pork in a large bowl, add the brandy and set aside to marinate for 5 minutes. Add the veal, liver, nutmeg, tarragon, cream, eggs, salt, pepper and onion mixture and mix well to combine.
Divide the mixture between 2 lightly greased 650mlcapacity ovenproof saucepans. Top with the bacon, trimming the edges and tucking the edges in. Place in a large deep-sided roasting tray and fill the tray with boiling water to come halfway up the sides. Place in the oven and cook for 1 hour 15 minutes. Carefully remove the tray from the oven and set the terrines aside for 10 minutes to cool slightly. Drain off any excess fat and refrigerate for 6 hours or until cold. Brush with maple syrup to serve. SERVES 8–10.
Note: This terrine will keep in the refrigerator for up to one week.