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Duck Liver Parfait with Figs - 'Fake Cassata' by Joseph Vargetto

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 30MIN
Cuisine

Ingredients

Orange juice: 50ml

Campari: 80ml

Butter: 250ml

Fat cream: 125ml (warmed)

Shallots: 4 (finely chopped)

Garlic: 1 (finely chopped)

Thyme: 1 tsp

Duck livers: 500g

Eggs: 2

Butter: 300g (White Italian butter, softened)

Apricots: 100g (soaked)

Raisins: 100g (soaked)

Pistachios: 50g

Salt: To taste

Black pepper: To taste

Figs: 8-10 fresh medium sized figs, sliced

01.

Preheat oven to 120 degrees celsius.

Heat 20g of the melted butter in a small frying pan over a low heat.

Cook the shallots, garlic and herbs until the shallots are soft but not brown. Add the orange juice.

02.

Place the mixture with the duck livers, eggs, cream and Campari in a food processor.

With the motor running, gradually pour in the remaining butter.

Season to taste.

03.

Push the mixture through a fine sieve into a bowl and discard the solids.

Fold in the soaked fruits and pistachios.

04.

Line a terrine mould with cling film.

Pour in the pate mixture and cover tightly with a lid or aluminium foil.

05.

Place the terrine mould in a baking dish and fill the dish with boiling water so that water comes halfway up the sides of the terrine.

Cook in the pre-heated oven for 25 to 30 minutes, or until the pate wobbles slightly.

Remove the terrine from the baking dish and leave to cool for 15 minutes.

Chill in the fridge for at least 2-3 hours.

06.

Once cold, smear the softened white butter all over the sides of the terrine to create a butter wall.

 

07.

To serve, slice parfait onto a plate with figs.

Joseph Vargetto of Mister Bianco in Melbourne shares his 'fake cassata' creation riffing on the theme of the iconic Sicilian dessert. "It looks exactly like cassata, but it's not," he says in new cookbook Siciliano.

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