Duck liver & gin parfait

• unsalted butter↗50g g
• shallots↗2

  finely chopped

• pack duck or chicken liver↗400g g

  cleaned

• thyme leaves↗1 heaped tsp tsp
• gin↗2 tbsp tbsp
• pot double cream↗170ml ml
• unsalted butter↗100g g
• juniper berries16

  chopped

• thyme leaves↗2 tsp tsp
• thinly sliced seed bread or brioche

  toasted

• gherkinsa few

  or cornichons

Step-by-step instructions

1. 1

   Melt the butter for the pâté in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook for about 5 mins until browned. Stir in the gin and cook for 1 min more.

2. 2

   Tip the mixture into a food processor, scraping in all of the buttery juices. Blend with the cream and 1⁄2 tsp salt until smooth. Spoon into 6 ramekins and smooth the surface.

3. 3

   For the topping, melt the butter with the juniper berries, thyme and a good grinding of black pepper, then spoon over the pâté. Chill until the butter sets. If you want to freeze them, wrap in cling film, then foil. To defrost, thaw in the fridge for 24 hrs.

4. 4

   To serve, place on a plate with toast and gherkins or cornichons.