Parfait is much smoother and more refined than pate. Chicken livers can be used if duck livers are hard to find. A delicate pink sparkling will go well.RECIPE: Duck Liver Parfait
Makes about 4 cups250ml tawny port
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp fresh thyme leaves
700g duck livers, cleaned
250g unsalted butter
2 tsp sea salt
pinch black pepper
6 free-range eggs
Place port, Madeira, shallots, garlic and thyme in a saucepan. Bring to the boil and simmer until reduced to a third.
Place duck livers, butter, salt and pepper in a stainless-steel bowl, cover with plastic wrap and put over a saucepan of simmering water.
Simmer for 30 minutes. Puree the port and shallot mixture in a food processor. Then add the duck liver and butter mixture and puree.
Gradually add the eggs. Push the mixture through a sieve. Grease a terrine tin (about 200cm by 110cm) and put the mixture in it. Cover tightly with foil.
Place the terrine tin in a baking dish and add warm water to the dish so water comes halfway up the sides of terrine tin. Cook at 180C for 35 minutes. Refrigerate overnight.Serve in glass dishes or pots with a little bought beetroot relish and wedges of toast.
Suggested wines - Yellowglen Perle rosé 2006, Bay of Fires Tasmanian cuvee rosé