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Duck liver parfait


  • Preheat oven to 180°C fan forced (200°C normal).
  • Wash the livers, drain well and pat dry with a clean tea towel. Then puree in a food processor. Add the eggs, one at a time, continually mixing. Then add the cream, seasonings, Madeira and melted butter, separately, continually mixing. When processed, pour the mixture through a fine sieve.
  • Then place a piece of muslin in a colander over a large bowl. Pour in the mixture and set aside to pass through.
  • Grease a gratin (or oven) dish with melted butter, sprinkle the currants on the bottom and pour in the parfait mixture. Then cook in the oven for 12-15 mins until just firm. Remove and allow to cool. Then pour the clarified butter over the top and refrigerate.
  • nb. To clarify the butter, melt butter in a saucepan. Then remove all impurities from the top and carefully pour into a bowl, leaving behind the milk solids that have sunk to the bottom.


  • 750 gm duck livers, cleaned & well trimmed 
  • 3 eggs
  • 450 ml cream
  • sea salt & freshly ground pepper
  • 3 tspn Madeira (or Muscat or Tokay)
  • 185 gm+ butter, melted
  • ¾ cup currants
  • clarified butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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