Finta Cassata

Photo: Courtesy of Joseph Vargetto

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

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.

15 June, 2020
Average: 2.9 (18 votes)

serves for

6

total time

1 HR 30 MIN

ingredients

Duck Pate
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
Fig Salad
Figs
8-10 fresh medium sized figs, sliced

Step 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.

Step 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.

Step 03

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

Fold in the soaked fruits and pistachios.

Step 04

Line a terrine mould with cling film.

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

Step 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.

Step 06

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

 

Step 07

To serve, slice parfait onto a plate with figs.

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