Duck liver parfait with cherry compote and sourdough croutons

• butter↗100g g

  additional for frying

• shallot↗3

  finely chopped

• thyme sprigs↗2

  leaves collected

• white peppercorns½ tsp tsp

  ground

• coriander seeds↗pinch of

  ground

• duck livers↗400g g

  cleaned of membranes and coarsely chopped

• ground cinnamon↗¼ tsp tsp
• Madeira↗80ml ml
• freshly grated nutmeg↗
• Grand Marnier↗1 tbsp tbsp
• Morello cherry jam↗80g g
• sherry vinegar↗1 tsp tsp
• sourdough bread↗8 slices of

  cut into bite‑size pieces (if making canapés)

• olive oil↗
• sea salt↗
• листя чебрецю↗

Step-by-step instructions

1. 1

   Heat a portion of the butter in a pan. When it melts and sizzles, add the shallots, thyme, white peppercorns and coriander seeds with a pinch of salt. Cook, stirring, for 3‑4 minutes until the shallots begin to brown, then increase the heat slightly, add the livers and cinnamon and cook another 3‑4 minutes. Add the Madeira and simmer until the volume reduces by about half. Transfer to a bowl to cool, and grate fresh nutmeg over it.

2. 2

   After cooling, pour the mixture into a blender, add the butter and Grand Marnier and blend. Check the seasoning, then strain through a fine sieve. Pour into molds or small bowls, leaving space for the cherry topping, and refrigerate to set.

3. 3

   To make the cherry glaze, very gently melt 80 g of cherry compote with the sherry vinegar and a pinch of salt. Let it cool slightly, then drizzle the parfait with the cherry mixture. Return to the fridge to set for a few more hours. It can be prepared up to two days in advance.

4. 4

   For the sourdough croutons, preheat the oven to 180 °C/160 °C with convection (gas 4). Toss the sourdough bread with a generous pinch of salt, a good amount of olive oil and thyme leaves. Bake for 15‑20 minutes until crisp and golden. Croutons can be made a day ahead and stored in an airtight container. Let guests spread the parfait on the croutons and enjoy.