Sat Bains’ Duck Liver Muesli

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.