Sat Bains’ Duck Liver Muesli

Ingredients

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Ingredients Duck liver parfait

  • g duck liver
  •   3 eggs
  •   1 tsp pink salt
  •   1 tsp sugar
  • g melted butter

Banyuls syrup

  • ml banyuls
  •   Apricot puree
  • g dried apricots
  • g water
  • g white wine vinegar
  • g caster sugar
  •   Fine salt to taste

Pickled cranberries

  • g dried cranberries
  • g water
  • g white wine vinegar
  • g sugar
  •   Pinch of fine salt

Apricot puree

  • g dried apricots
  • g water
  • g white wine vinegar
  • g caster sugar

You will also need

  •   Fine beans blanched and refreshed Shallot finely diced
  •   Chopped bean sprouts

Method

  • 1

    Step 1

    For the Duck Liver Parfait: Preheat the oven to 75˚C.
  • 2

    Step 2

    Place the liver, eggs, salt and sugar into a sous-vide bag.
  • 3

    Step 3

    Warm the butter to 50˚C.
  • 4

    Step 4

    Blend all the above together until completely smooth.
  • 5

    Step 5

    Line a 1litre mould with a double layer of cling film.
  • 6

    Step 6

    Pour in the mix and gently tap the mould on the table.
  • 7

    Step 7

    Bake in the oven in a water bath for 1 hour and 10 minutes.
  • 8

    Step 8

    Remove from the oven and check the middle of the parfait with a temperature probe, you want the temperature to be 56˚C, if it isn’t put back in the oven and carry on cooking, checking every 10 minutes. When the correct temperature is achieved, take out the oven and place in the fridge to cool.
  • 9

    Step 9

    When cool transfer to a piping bag.
  • 10

    Step 10

    Set up a stand mixer with the whisk attachment.
  • 11

    Step 11

    Fill half the bowl with liquid nitrogen.
  • 12

    Step 12

    Start whisking on a slow speed.
  • 13

    Step 13

    Pipe the parfait into the nitrogen in one steady stream.
  • 14

    Step 14

    Store in a metal tray in the freezer until needed.
  • 15

    Step 15

    Banyuls syrup: Place the Banyuls in a suitable pan and place on a medium heat.
  • 16

    Step 16

    Reduce the Banyuls until it reaches a syrup like consistency.
  • 17

    Step 17

    Leave to cool and place in a small squeezy bottle until needed.
  • 18

    Step 18

    Bring the water, vinegar and sugar up to the boil.
  • 19

    Step 19

    Pour over the apricots and leave to hydrate for 1 hour.
  • 20

    Step 20

    Transfer to a blender and blend until smooth.
  • 21

    Step 21

    Season with a little salt if necessary.
  • 22

    Step 22

    Pass through a chinoise and store in an airtight container in the fridge until needed.
  • 23

    Step 23

    For the Pickled cranberries: Bring the water, vinegar salt and sugar up to the boil.
  • 24

    Step 24

    Pour over the cranberries and leave to hydrate for 1 hour.
  • 25

    Step 25

    Store in an airtight container in the fridge until needed.

Ingredients

  • 500 g duck liver
  • 3 eggs
  • 1 tsp pink salt
  • 1 tsp sugar
  • 300 g melted butter
  • 400 ml banyuls
  • Apricot puree
  • 100 g dried apricots
  • 200 g water
  • 50 g white wine vinegar
  • 125 g caster sugar
  • Fine salt to taste
  • 50 g dried cranberries
  • 75 g water
  • 50 g white wine vinegar
  • 75 g sugar
  • Pinch of fine salt
  • 100 g dried apricots
  • 200 g water
  • 50 g white wine vinegar
  • 125 g caster sugar
  • Fine beans blanched and refreshed Shallot finely diced
  • Chopped bean sprouts