Velvety duck liver parfait
Ingredients
- 600g duck or chicken liver, or a mix of both
- 250g pack butter, diced and slightly softened
- 2 shallots, finely sliced
- 1 garlic clove, sliced
- splash each brandy or port
- 1 tbsp tomato purée
- 100g butter
- 1 tbsp thyme leaves
- 1 tsp black peppercorn
- toast, gherkin and chutney, to serve
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